Shredded steak for south east asian dish I have a recipe for Nasi Goreng, which calls for 1/2 lb of shredded raw rump steak.

I'm not sure how one goes about shredding steak - any suggestions?
I agree that there is a translation issue. For recipes I've used, I will cross-cut the meat into thin slices, then thinly slice the meat WITH the grain. The result will have a stringy texture - not 'bad' stringy, but stringy like good braised meat that can be shredded or 'pulled.'

This has worked for me for Korean dishes like Bulgogi and a few others.