Wash the meat, dab dry and cut into slices. Heat the oil in a large frying pan. Sauté the meat in it in portions for about 5 minutes while turning, season with salt and pepper. Deglaze with soy sauce. Set aside and allow to cool.
Clean and peel the cucumber. Quarter lengthwise, then cut into small pieces. Clean chillies, cut lengthwise, remove seeds, wash and cut into rings. Wash the coriander, shake dry and pluck the leaves from the stalks. Mix meat, cucumber, chilli and coriander.
Cream coconut milk and lime juice with a hand blender, season with salt, pepper, 1 pinch of sugar and cumin. Arrange the salad in bowls, drizzle with the coconut dressing. Sprinkle with sesame seeds. Cut cress from the bed and sprinkle over it.