Shredded steak for south east asian dish

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.

Well, if you braise it long enough it's easy to shred. But raw and shredded? Not so easy.

I would think you may be seeing a language problem--perhaps they mean "ground" instead of "shredded." Otherwise, maybe cutting it into very fine strips would work. Have you had this dish before? What was the texture of the beef in that instance? That way you'd know at least one method that would work.