Cut the beef fillet into 8 slices, flatten to a thickness of 2 mm with the back of a knife and cut the slices in half.
Wash, halve and deseed the chilli and chop very finely.
Peel and finely grate the ginger.
Wash and trim the spring onions and remove most of the green parts (use for another purpose).Halve the spring onions lengthwise and fry briefly in sesame oil. Take out of the pan and leave to cool slightly, then wrap each spring onion half in a slice of beef fillet. Secure with skewers.
Fry the chilli and ginger in the sesame oil in the frying pan, then push to the edge of the pan and quickly fry the skewered beef rolls on all sides. Take out and keep warm. Deglaze the frying sediments with soy sauce and vegetable stock and thicken with cornflour mixed with a little cold water.
Spoon teaspoonfuls of sauce over the skewered beef rolls and serve sprinkled with sesame seeds.