Combine shredded cucumbers and sliced onions. Squeeze it a little so the vegetable will give juice. Store it in a cool place for 30 mins.
Fry the shredded beef in the frying pan until cooked through.
Put the beef in the colander in order to get rid of oil’s excesses.
Pour off the water from tinned green peas, pull out garlic’s core, and then mince the garlic.
Season the salad with salt and pepper to taste. Dress it with heated sunflower oil, stir well.