Mongolian BBQ Meat Cuts? I am planning on slicing meat with a slicer for Mongolian BBQ and have decided on slicing frozen chicken breast and frozen pork shoulder butt. 

What I do not know though, is what I should use for beef. The meat generally at the local BBQs is rather tough, but I am hoping a somewhat higher quality meat would counteract this. 

I bought Pork Shabu-Shabu from the local international market and it was delicious and tender. The worker in the meat department said it was pork shoulder so that's why I am choosing that. Chicken breast is the only thing I can think of that would have enough meat for slicing with a slicer and give good size once cut "paper" thin. 

Are my choices correct? What type of cut should I use for beef?
For the beef, I would recommend rib-eye.  A traditional Philly cheese steak uses thinly-sliced rib-eye, so it's time tested.

Other than that, I bet sirloin would do well with quick, hot cooking.  It doesn't have much fat or connective tissue, so you don't have to worry about melting anything before it becomes tender.