What cut of beef do restaurants use to make Teriyaki beef?

I'm looking for a cut of beef that can be sliced really thinly across the grain so that it's tender and not tough. I might use skewers to cook it on the barbeque. What kind of beef do fastfood Teriyaki restaurants use and how do they slice it thinly? Any advice would be appreciated!What cut of beef do restaurants use to make Teriyaki beef?
probably sirloin. the key to slicing thinly is to quick-freeze the meat for a half hour or so before slicing... frozen meat can be sliced super-thin.
I use "flat iron steak" and slice with a knife but it is not easy if your inexperienced.........go on line and research flat iron steak and you will find it is the next tenderest cut next to a filet, I just recently discovered them and love, love them, plus they are reasonably priced.



But I would cook it whole, then slice. You can marinate in the teriyaki sauce and Just cook it to the med rare stage, let it rest then sliceWhat cut of beef do restaurants use to make Teriyaki beef?
Flat Iron steaks are really flavorful, but just as he said not easy for a novice, it has alot of grizzle you need to work around...you may want to go with a sirloin steak...fairly tender and flavorful and usually the best price...no thick chuncks of fat either so all your pieces will be the same.

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