Fried beef with steamed spinach.

I'm a sucker for any type of meat. Most of us are :-)
To start with, I never use meat tenderizer not for any specific reason, I just forget to include it in my shopping.
What I prefer to do, is to let the beef cook alone without adding anything on very low heat. Cooking on low heat, which equals to cooking for about 30 or so minutes, I believe is the secret to tender meat.
Just before all the water is dried out, that is when I add any spices like garlic, ginger, and anything else except for the onions which I put just when I'm about to remove the beef from the fire.