Recipe: Beef Noodles inspired by Sin Kiew Yee Shin Kee Beef Noodles (Petaling Street, Kuala Lumpur)

In 2023, I wrote a post to share about my all time favourite Shin Kee beef noodles here. 3 years later I still haven't found anything close to it outside of KL. They have also been given the Michelin Bib Gourmand since 2025. So I decided to try and create something as close as I can at home and sharing my recipe here. I will break it down into 3 main sections, which is the minced beef, the beef soup and assembling the dry noodles. At the bottom I'll also add in a recipe for making a tangy chilli sauce to go with it.

Will be posting a video on IG and Tiktok soon, stay tuned!

Portion size: 3 servings

Ingredients

Minced beef

• 500g Minced Beef: Use a mix with about 10-15% fat for better flavor.

• Aromatics: 5 cloves garlic (finely minced) and 6 shallots (finely minced).

• The Sauce Mixture:

  • 1.5 tbsp Light Soy Sauce

  • 1 tbsp Dark Soy Sauce

  • 1 tbsp Oyster Sauce

  • 1 tsp Sugar

  • 1/2 tsp White Pepper

  • 1 tsp Sesame Oil

  • 1/2 cup Beef Stock

• Optional: 1 tbsp Shaoxing Wine (for aroma)

Noodles (dry version)

• 420g of noodles: Yellow mee / kuey teow / meehoon

• 3 tsp Garlic Oil

• 3 tsp Light Soy Sauce

• 3 scoops hot Beef Broth

Beef broth and meat

• Beef stock

• 1L water

• 9 Beef balls

• 125g Shabu Beef

Steps

Minced beef

1. Sauté Aromatics: Heat a little vegetable oil in a wok or skillet over medium heat. Add the minced shallots and garlic. Fry until they are golden and highly fragrant, but not burnt.

2. Brown the Beef: Increase the heat to medium-high and add the minced beef. Break it up with a spatula as it cooks to ensure fine, even crumbles. Cook until the pinkness is gone

3. Season: Pour in the light soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Toss well until the beef is evenly darkened. If using Shaoxing wine, splash it around the edges of the wok now

Braise: Add the beef stock. Lower the heat and let it simmer for about 8–10 minutes. This softens the meat and allows the flavors to penetrate

Finish: Continue simmering until the liquid has reduced and thickened into a glossy coating that clings to the meat. It should be moist and "saucy" but not a liquid soup. Stir in the sesame oil at the very end.

Beef broth and meat

I'm doing a very simple version here, if you want more depth consider adding daikon, garlic and ginger.

1. Simmer: Boil 1 litre of water with 1 cube of Knorr's beef stock.

2. Add in the meat: Once it is boiling, add in beef balls and simmer for 10 mins. Towards the end, poach the shabu beef for about 45 seconds in a strainer and quickly take it out. This ensures that the meat is not overcooked and remain tender.

3. Serve: Pour out the broth and ingredients into a separate bowl.

Assembling the dry noodles

1. For each serving, put 1 tsp of garlic oil, 1 tsp of light soy sauce and 1 scoop of the beef broth made earlier.

2. Blanch noodles for half a minute and then pour into the bowl, stir until it is evenly coated with the sauce

3. Scoop the minced beef prepared earlier on top of the noodles and serve!

Chilli sauce recipe

Ingredients

• 10 Fresh Red Chilies (Remove seeds if you prefer less spicy)

• 5-8 Bird’s Eye Chilies (Cili Padi) – adjust based on how much you want to sweat.

• 5 cloves Garlic (Peeled)

• 1/2 cup White Vinegar

• 5 calamansi (extract the juice)

• 1 tsp Salt

• 2 tsp Sugar (To balance the sharpness)

• 2 tbsp Water (Optional, to adjust consistency)

Instructions

1. Prep: Roughly chop the chilies and garlic so they fit into a blender.

2. Blend: Combine chilies, garlic, vinegar, salt, and sugar in a blender or food processor.

3. Pulse: Blend until smooth but still showing tiny flecks of chili skin. You don’t want a complete purée, but it shouldn't be chunky.

4. Rest: Transfer to a clean glass jar. Let it sit for at least 2 hours before using. The vinegar "cooks" the raw garlic and chili, mellowing the raw bite and melding the flavors.