Ve-cha

Slice the cucumbers into 2.5-inch lengths and about half an inch thick, removing the seeds if needed. Salt them and leave in a colander for 30 minutes to drain off the liquid.

Cut the beef into strips about 2-2.5 inches long, then season with salt and pepper.

Grate the peeled ginger into a paste, mix it with the beef, and let it marinate for 20 minutes. Slice the onion into thin strips.

Heat oil in a wok or large skillet and quickly sear the beef, sprinkling it with coarsely crushed coriander, until it changes color.

In the same skillet, sauté the onion until translucent, lightly salting it. Transfer the onion to the beef, let them cool slightly while preserving the meat juices.

Lightly squeeze the cucumbers and transfer them to a bowl. Finely mince the garlic, slice the hot pepper into rings, and mix everything with the cucumbers.

Add the beef with the onion and meat juices to the cucumbers.