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.
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.
3.Meanwhile, place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.
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.
5.Stir-fry sliced chilli, crushed garlic, grated ginger, capsicum and peas in wok until vegetables soften. Add sauces; stir-fry 1 minute.
6.Return beef to wok with noodles; stir-fry until hot. Remove from heat; sprinkle with coriander.
7.Slice the beef and using two forks, shred it finely.
8.Stir-fry beef in batches in hot oil until it is brown and crisp.
Place the beef in a pan with chilli, lime, ginger and garlic, cover with water and simmer until tender. Drain the beef on a wire rack for about 15 minutes to allow it to dry completely. Corned silverside is beef that is first pickled in brine then cooked submerged in water with spices, herbs, etc. Here we poach the silverside in milk to draw out as much salt as possible.