Cutting the meat against the grain into the right shape is absolutely essential.
All meat—beef, chicken, human, whatever—has a grain to it; It's the direction that the major muscle fibers run in. As we've, the angle at which you hold your knife in relation to this grain while cutting has a pretty profound effect on the tenderness of the meat. Cut in the same direction as the grain, and your meat comes out tough and ropey. Cut against the grain, and you shorten the muscle fibers, effectively tenderizing the meat.
Like all meats, beef should be kept well wrapped and used within a few days of purchase. Don't slice the meat into strips until you are ready to cook it. Pre-slicing will increase its surface area, increasing oxidation, which can cause the meat to discolor or develop livery off-flavors.
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