marinating is a good way to go, but imo the secret is slicing, very thin, across the grain as andy had mentioned.
that doesn't always mean slicing from the shorter end of a "rectangular" cut of meat. sometimes, you have to slice the long side to get the grain right.
in that case, i hack it in half for more manageable pieces.
The way that you wander is the way that you choose. The day that you tarry is the day that you lose.
Sunshine or thunder, a man will always wonder where the fair wind blows.