Combine the soy sauce, honey, ginger and garlic in a small baking dish. Add the steak and marinate in the refrigerator for 30 minutes to 1 hour, then let stand at room temperature for 15 minutes.
Preheat a grill or grill pan to medium-high heat.
Remove the steak from the marinade and grill, turning once, about 5 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes.
Meanwhile, mix together the cream cheese, lime juice and sesame oil in a bowl until smooth. Transfer the cream cheese mixture to a small piping bag or plastic bag with a corner snipped off. Pipe a little bit of the cream cheese mixture onto each cucumber round and arrange them on a serving platter.
Slice the steak into 3/4- to 1-inch-thick cubes and place one on top of the cream cheese on each cucumber. Top with a few Fried Shallots and serve immediately.
Heat the vegetable oil in a small saucepan until very hot (about 350 degrees F on a deep-fry thermometer).
Toss the shallots with the cornstarch. Add half of the shallots to the oil and fry, stirring constantly, until golden brown, 1 to 2 minutes. Transfer to a paper-towel lined plate with a slotted spoon. Repeat with the remaining shallots. Sprinkle lightly with salt. Let stand at room temperature until ready to use.