Mee Rebus
Mee Rebus is a Malaysian noodle dish made with tender beef, egg noodles and a sweet potato gravy, all served with tofu and hard boiled eggs!
Servings: 4 servings
Calories: 569kcal
Ingredients
- 1 pound beef with bones
- 1 sweet potato peeled and cubed
- 8 ounces Chinese egg noodles cooked to package instructions
- 2 teaspoons salt
- 2 tablespoons oil
- 1 ½ teaspoons tamarind concentrate
- ¼ cup crushed peanuts
- 1 tablespoon garam masala
- 2-3 limes for serving
- 4 ounces sliced tofu optional but recommended
- 2-4 hard boiled eggs optional but recommended
- Fried garlic or crispy shallots for garnish
- Sambal for garnish
- Sliced green onions for garnish
Chili Paste:
- 10 dried Thai chilies
- 2 lemongrass stalks tough outer portion removed (substitute lemongrass paste)
- ¼ cup dried shrimp
- 1 inch fresh ginger chopped (substitute ginger paste)
- 1 shallot chopped
- 3 garlic cloves
- 2 tablespoons fermented soy bean paste doenjang or Taucheo
Instructions
- Place the beef in a pot and cover it with water. Bring to a simmer and cook, covered, for 60-90 minutes.
- While the beef is cooking, steam the sweet potatoes until soft, about 7-10 minutes. Remove and mash into a paste, making it as smooth as possible.
- Remove the beef from the pot, reserving the liquid.
- Let cool then slice the meat off the bones and set aside.
- To make the chili paste, combine all the ingredients together in a food processor and blend until mostly smooth.
- Heat the oil in a large, high sided skillet over medium heat.
- Add the chili paste and fry for 2-3 minutes, stirring constantly to avoid burning. (If it starts to burn, just add a couple of tablespoons of the reserved beef cooking liquid).
- Add the garam masala, salt and tamarind to the paste and cook for 30 seconds.
- Add ½ cup of the reserved beef liquid and stir in the mashed sweet potato and crushed peanuts.
- Cook for 2-3 minutes. The consistency should be close to the thickness of a thinner gravy. (If it's too thick, add more of the beef cooking liquid).
- Adjust for salt. (You may need to add additional salt if you added extra beef cooking liquid - taste and adjust).
- Stir in the egg noodles and beef.
- Squeeze lime juice over the top and serve garnished with tofu, eggs, fried garlic, sambal and green onions.
Notes
- While I steamed my sweet potato, you can also boil it.
- To ensure it steams or boils quickly, cut the sweet potato into cubes. A whole potato will take longer to cook.
- Make sure you mash the sweet potato until smooth. If it’s lumpy, it will make the gravy lumpy.
- To make the chili paste, you will need a food processor. A blender will also work.
- Don’t throw out the liquid from cooking the beef. It will be used to thin out and season the gravy.
- If the gravy is too thick, just add more of the reserved beef liquid.
- If you prefer this noodle dish served more as a soup, add even more reserved beef liquid.
- While this is a noodle dish, you could leave out the noodles and serve the beef and gravy over some coconut jasmine rice.
Nutrition
Serving: 1cup | Calories: 569kcal | Carbohydrates: 72g | Protein: 33g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 309mg | Sodium: 2049mg | Potassium: 388mg | Fiber: 7g | Sugar: 7g | Vitamin A: 327IU | Vitamin C: 34mg | Calcium: 180mg | Iron: 5mg