Honey, Chilli, and Lime Steak Noodle Bowl

Honey, Chilli, and Lime Steak Noodle Bowl

A comforting bowl of goodness topped with some decadent steak, who doesn't need this in their lives? Noodle broth bowls are made to be comforting and wholesome, and this is no exception. The steak is marinated in some honey, chilli, and lime to add a sweet, fresh, and zesty bite to it, perfect for a summer twist on the classic. I use the same base of chicken stock as in the Sweet Sticky Chicken and Shiitake Mushroom Noodle bowl recipe, so refer there for the stock recipe (it's worth it).

Serves: 2

Cooking time: 30 minutes + 2 hours marinating time


For the Honey, Chilli, and Lime Steak Marinade:

  • Juice of 2 Limes
  • 1 tbsp Honey
  • 2 tsp Chilli Flakes
  • 2 Rump Steaks

For the Broth:

  • 500ml Chicken stock (see Sweet Sticky Chicken and Shiitake Mushroom Ramen recipe for the homemade broth)
  • Dried Shiitake Mushrooms
  • 250ml Rehydrating Mushroom Water
  • 2 tbsp Soy Sauce
  • 1 tsp Malt Vinegar
  • 2 tsp Sriracha Sauce
  • 2 tsp Brown Sugar
  • 1 tsp Rice Vinegar
  • 1 tsp Tomato Ketchup

Bits and Bobs:

  • Sesame oil
  • 1 Pak Choi
  • Sugar Snap Peas
  • 300g Udon Noodles
  • 2 Eggs
  • 1 Spring Onion
  • 1 Chilli
  • Handful of Coriander


  1. Start by making the steak marinade. Mix together lime juice, honey, and chilli flakes. Place the steaks in this marinade and let them sit for up to 2 hours.
  2. Prepare the broth by placing the dried mushrooms in 250 ml of boiling water.
  3. In a deep saucepan, combine the chicken stock, rehydrated mushrooms and water, soy sauce, sriracha, malt vinegar, rice vinegar, brown sugar, and ketchup. Put it on a low heat and let it simmer.
  4. Heat sesame oil in a frying pan until it's smoking hot. Add the marinated steaks (reserve the marinade) and cook to your preference. For a rare cook, it's approximately 1 minute 30 seconds on each side. Once cooked, set the steaks aside to rest.
  5. Add pak choi, sugar snap peas, the reserved steak marinade, and noodles to the simmering broth.
  6. In a separate saucepan, boil the eggs for 6 minutes.
  7. Prepare the spring onion and chilli for garnish. Slice the cooked steak and peel the boiled eggs.
  8. Assemble the bowl by first adding the broth, veggies, noodles, and egg. Top it with steak slices, spring onion, chilli, and coriander.

Serving Note: Season to taste with some extra lime and soy and enjoy your meal while listening to some Lily Moore.

Honey, Chilli, and Lime Steak Noodle Bowl

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