I like to use rib eye.

For a stir fry I would go with rib eye or skirt steak, observing the slight pre-freezing method recommended earlier. I do this when I grind meat as well.

Yes, flank steak. I also use flap meat or flap steak if I can find it. It should be relatively inexpensive cut that you use.

Flank steak, cut across the grain. (Freeze it a bit to make it easier to cut.)