Lomo Guisado

1 kilo  beef tenderloin or round steak cut into 2" strips
3 tbsp.  cooking oil
5 segments  garlic, minced
2  onions, chopped finely
thin strips of ginger
4 big ripe tomatoes, chopped
1/4 cup soy sauce
salt and pepper
4- 6 beef stock or beef bouillon



Heat fan in a saucepan.  Sauté garlic until brown.  Add onion, ginger and tomatoes and cook over slow fire for 10 minutes.  Add meat and soy sauce.  Add beef stock 1/2 cup at a time and simmer until meat is done and tender.  Add just enough liquid to cover meat strips.  Serve hot

*Beef bouillon may be prepared with 1 cup water for every cube of bouillon.

Trivia
I am told that Lomo Guisado originated in the Visayas where they use carabao meat instead of beef and that sometimes, fresh blood would be added to the soup.
Very important in the preparation of the Lomo Guisado is the pressing of the meat strips against the side of the saucepan so that the meat juices are squeezed out and dissolved into the broth.  The stock therefore attains a very rich flavor and the meat becomes tender