I don't know how to cook beef, I'm really not a meat eater; however, I prepared a recipe from memory and I was in a rush and I thought I remembered reading to slice the meat along the grain...I was wrong. I see articles all over the internet about how to slice it correctly, but I don't see any articles about what to do to salvage your meat when its sliced incorrectly.   Right now my meat has been marinating for about 16 hours and I have 8 more hours to go. Is there anything I can do to this meat to guarantee that it'll still be tender, even though I sliced it wrong? I am making Hunan beef by the way. Thank you in advance for your responses. 
Yes, but the trick is not to have the dough in the microwave when it's on:   place the dough into a wide, shallow bowl, and wrap it tightly with plastic wrap. Fill a microwave-safe bowl with water, and float a toothpick or a grain of rice in it. Microwave the water 'til it's boiling. Place the bowl with the dough above the boiling water; the water level should not touch the upper bowl. Close the microwave and wait.   (the plastic wrap isn't absolutely necessary ... but it prevents you from steaming the outside of the dough, changing its moisture content)  The toothpick (or similar) is necessary, as it prevents the water from heating above its boiling point and spontaneously boiling when you nudge it.. 