Cucumbers cut into thin slices and salt on a paper towel to leave the excess liquid. Leave for 10 minutes.
Cut the beef into long slices and fry in olive oil for 10-15 minutes until tender.
Cut the pepper into thin strips.
Thinly slice the celery stalk and onion-feathers. Add to the pepper.
Sprinkle with sugar and coriander, gently mix.
The finished meat is sent to the vegetables and add cucumbers there, after squeezing out the excess liquid and blotting with a paper towel.
Add finely chopped garlic and green onions, wine vinegar and soy sauce.
Carefully mix the salad, cover with cling film and send it to the refrigerator for 30 minutes.