In a big pot, fill 1 liter water and bring to boil. Add in the piece of beef and slow simmer until beef become soft and tender.
Remove the beef from the stock. Cut the beef into small cubes and set aside.
Put all ingredients for making the rempah in a food processor and blend to a smooth paste.
Heat 3 tbsp oil in a large sauce pan and add the rempah paste in and fry until red oil submerge and the paste turns dark red in color.
Add 1 liter of the beef broth or chicken broth in and add the diced beef cubes and mashed sweet potatoes in.
Simmer for 15-20 minutes. If the gravy is too thick, you may add in more water.
Season the gravy with salt and cane sugar. Add in the grated peanuts.
In a separate pot, boil water for blanching.
Add the yellow mee and beansprouts and blanch for 2-3 minutes. Remove and drain off excess water.
Plate up the noodles and beansprouts on a serving plate. Drizzle the gravy over the noodles.
Garnish with hard boiled egg, lime, fried shallots, sliced green chilli, deep fried beancurd and some chopped coriander leaves.