1. First, lightly pat both sides of the beef with the back of a knife. Because beef meat is hard, beating can destroy the fibrous tissue of the beef, release the juice in the meat, and make the meat taste soft and tender.

2. Cut the beef crosswise against the meat grain (cut crosswise in the direction of cutting the fibers) into half-finger-thick slices. When slicing beef, cut it against the grain so it will taste tender. Because beef fiber is relatively thick, it must be cut against the grain.

3. Slice the beef tenderloin against the grain, and then shred it along the lines. That is, cut along the grain, because if you cut against the grain, it will easily break when fried.