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Chilli & lime steak with noodles


  • Blend the chillies, garlic, ginger, coriander, lime juice and kecap manis with 2 tbsp oil and the sugar in a processor. Then transfer to a large bowl, add the beef and toss well. Cover with plastic wrap and refrigerate for 15-30 mins, turning a couple of times. 
  • When ready, panfry the beef in a little hot oil until sealed. Then add all the marinade with the stock and mix well. Turn the heat down and simmer until the stock is reduced, removing the beef when ready. Taste the sauce for seasoning. 
  • Place the carrots, snowpeas and baby corn in a pot of boiling water and cook for 1-2 mins. Then add the noodles and cook until they have just separated. Drain well.
  • To serve, mound the noodles and vegies in individual bowls, top with the beef, pour plenty of the sauce over and around, and garnish with extra coriander sprigs.


  • 2-3 small red chillies, sliced
  • 4 garlic cloves, crushed
  • 1 tspn grated ginger
  • 2 tspn heaped chopped coriander
  • 2 tbsp fresh lime juice
  • 2 tspn kecap manis (Indonesian sweet soy sauce)
  • vegetable oil
  • 1 tspn shaved palm sugar (or soft brown sugar)
  • 300 gm beef fillet, sliced in 4
  • ¼ cup chicken stock
  • 3-4 baby carrots
  • 8 snowpeas
  • ½ packet baby corn, halved lengthways
  • 1 packet Singapore noodles

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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