Start with the teriyaki sauce: Peel and grate ginger and garlic. Mix all ingredients in a saucepan. Boil the sauce to a smooth consistency. Let the sauce cool.
Cut the meat into thin slices and place in a bowl together with the cooled sauce. Submerge the steak in the marinade, then cover and refrigerate for at least 30 minutes
Meanwhile, put the cucumber bits, coriander and lime juice into a separate bowl. Add a little salt and stir.
Slice the chili and the red onion, thin stripes
Heat a frying pan and fry the meat for 1 ⅓–2 ⅓ minutes for rare or medium. When sliced this thin, the time required is short. Make sure the pan is pretty hot.
Pour the cucumber mixture on the salad leaves and top with teriyaki steak, chili and red onion.