Step 1

Place beef with as much milk as needed to cover in large saucepan; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes. Drain beef; discard milk.

Step 2

Place beef, chopped chilli, lime leaves, chopped ginger and quartered garlic in same cleaned pan. Cover with cold water; simmer, covered, 1½ hours. Remove beef from pan; discard pan ingredients. Drain beef on wire rack over tray 15 minutes.

Step 3

Meanwhile, place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.

Step 4

Trim excess fat from beef. Using two forks, shred beef finely. Heat oil in wok; stir-fry beef, in batches, until browned and crisp. Drain.

Step 5

Stir-fry sliced chilli, crushed garlic, grated ginger, capsicum and peas in wok until vegetables soften. Add sauces; stir-fry 1 minute.

Step 6

Return beef to wok with noodles; stir-fry until hot. Remove from heat; sprinkle with coriander.

Step 7

Slice the beef and using two forks, shred it finely.

Step 8

Stir-fry beef in batches in hot oil until it is brown and crisp.