Chilli and Lime Steak with Noodles

Huey

2-3 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
plastic wrap
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

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