Instructions

• Place a non-stick or cast-iron fry pan over high heat and let it get very hot.
• Pat the 1lb beef filet/beef tenderloin dry with paper towels, then brush all over with 1 tablespoon neutral oil.
• Sear the beef in the hot pan for 40 seconds on each side, rotating to sear all sides; remove the beef from the pan.
• In a small bowl, stir together 4 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 teaspoon sugar until the sugar dissolves.
• Use 2 tablespoons of this dressing to brush the hot meat, then reserve the remaining dressing for serving.
• Wrap the beef tightly in cling film and chill in the fridge for at least 1 hour (or 30 minutes in the freezer).
• While the beef chills, cut the ¼ napa cabbage, 1 carrot, 1 green, and 2 red chilies into thin lengths.
• Unwrap the chilled beef and thinly slice it across the grain.
• Place a slice of beef on a work surface, add a piece of napa cabbage, carrot, green, and red chili in the center of the slice, drizzle a little of the reserved dressing over the vegetables, and carefully roll the beef around them. Repeat with remaining slices.
• Arrange the rolls on a bed of the Large bunch cilantro, sprinkle 2 teaspoons sesame seeds over the rolls, and serve.