Executioner's Whack

First, cut the meat into half-centimeter thick slices and then into strips or other shapes, but always of similar size. Mix the chopped meat with salt.

Heat a large stainless steel pan or pot over a relatively high flame, pour in the oil, and immediately add the meat. Sauté vigorously, stirring occasionally, until the meat turns a lovely golden color on all sides. It's possible that liquid will be released from the meat at first, preventing browning; you need to persevere, continue heating the pot or pan, and wait until the liquid completely evaporates, leaving only the original fat. Only then will it be possible to thoroughly brown the meat.

While the meat is browning, peel the onion, cut it in half, and slice it into transverse half-rings. Peel the bell peppers with a peeler (only where you can reach, you don't need to strive for perfection here), then remove the core and internal ribs. Subsequently, cut the bell peppers into several pieces and then further slice them into centimeter-long strips. Peel the cucumbers with a peeler and slice them into thin, diagonal pieces.