Approx. 1.5:1 green tomato to beef ratio, you can also do 1:1 if you want it less saucy than I do.

Fresh ginger, 6-8 slices
Soy sauce, a dash or few tablespoons to your taste
Salt, if it's not salty enough

1. Heat oil in pot, lightly fry ginger slices for a minute or so until fragrant.
2. Add beef (chuck or blade, cubed) and fry until brown and "bouncy".
3. Add tomatoes (cut into chunks, doesn't have to be small) and soy sauce, bring to boil then turn heat down to a simmer, covered for 2 hours.
4. Uncovered, turn heat up to med-high and reduce until sauce becomes desired thickness.