Method

Marinade: In large bowl, whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil. Transfer 3 tbsp (50 mL) to small bowl and set aside. Add beef to remaining marinade, turning to coat; cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 12 hours.)

Phyllo Cups: Meanwhile, lightly grease 24 mini muffin or tart tins; set aside.

Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel; brush with butter. Repeat twice, layering phyllo. Cut lengthwise into 4 strips; cut crosswise into 6 strips to make 24 squares. Press each into prepared cup. Bake in centre of 400°F (200°C) oven until golden, about 5 minutes. Let cool in pan on rack. (Make-ahead: Freeze in single layer in airtight container for up to 1 month; recrisp in 350°F/180°C oven for 3 minutes.)

Place steak on greased grill over medium-high heat. Close lid and grill, turning once, until browned but still pink inside, about 10 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes. Thinly slice across the grain; place in bowl and toss with reserved marinade. Add coriander, mint and sweet pepper; toss.

Spoon into phyllo cups; garnish with hot red pepper and sesame seeds.