Have cucumbers cut off the tips, cut into several parts, each part into halves along, and the halves into 4 slices.
Put the cucumber slices in a bowl, sprinkle with salt and leave for 15 minutes to allow the juice to flow.
Cut the meat into thin slices, onion-half rings.
With cucumbers drain the juice. Spread on them red chili pepper, coriander, squeezed garlic.
Preheat a non-stick frying pan. Fry the meat. When the liquid has evaporated, slightly brown, stirring constantly (1 minute), immediately add the onion, stir. Pour in the soy sauce, fry for another couple of minutes, mix and immediately pour all the contents of the pan on the cucumbers.
Set aside. Pepper cut into thin strips, spread on the meat and pour vinegar. Fill with olive oil.
After 5 minutes, mix. Serve the salad immediately or cool to room temperature.