Beef Hor Fun with sliced picanha and rosbiff

Beef Hor Fun with sliced picanha and rosbiff


Pack on the flavors with rendered beef fat and silverskin trimmings.


  • 400g Horfun
  • 150g Bean sprouts/taugeh  
  • 150g Slice beef  
  • 100g Beef fats/tallow 


Augustus Rump Cap/Picanha -- >>



  • Light soy sauce 
  • Dark soy sauce
  • Oyster Sauce 
  • Hua tiao jiu/Chine cooking wine 
  • White Pepper 
  • Salt


  1. Prepare horfun, blanch with hot water, drain and set aside
  2. Render beef fat, add in beef trimmings/sliced beef/leftover roast beef and stir fry till its evenly char. Add light olive oil if you have insufficient beef fats. Order here -->> 
  3. Add bean sprouts/taugeh/chives/spring onion, top off with soy sauce, sugar, chinese cooking wine/shaoxing wine, sesame oil, salt and pepper. Chilli paste optional to your liking. Cook and stir thoroughly
  4. Add horfun and top off with dark soy sauce. Stir/toss constantly, use a blow torch to get some crispy burnt edges. Do not cook for too long, horfun will clump together over time with heat.
  5. Top off with more sliced beef or not, I used leftovers from a rossbiff roast. Char further with a blowtorch if you like.

beer hor fun char with blow torch

bow of beef hor fun

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