• Lomo Saltado by Chef Erik Ramirez

    Ingredients

    For the Chinese Pancakes

    Yield: 4 servings

    • Ingredients
      Amount
    • Rice flour
      1 cup
    • All-purpose flour
      ½ cup
    • Milk 
      ¾ cup
    • Water
      ¾ cup
    • Salt
      1 ¼ teaspoons
    • Egg
      1 each
    • Sunflower oil
      2 teaspoons
    • Kikkoman Sesame Oil
      1 teaspoon
    • Chives, chopped
      1/3 cup

    For the Lomo Sauce

    • Ingredients
      Amount
    • Kikkoman Less Sodium Soy Sauce 
      ¼ cup
    • Kikkoman Oyster Sauce
      1/3 cup
    • Beef or veal jus
      ½ cup
    • Red wine vinegar 
      ¼ cup

    For the Beef Tenderloin Stir-Fry

    • Ingredients
      Amount
    • Vegetable oil
      As needed
    • Beef tenderloin, cubed
      1 lb.
    • Red onion, cut into ½-inch pieces
      ½ each
    • Cherry tomatoes
      1 cup
    • Cilantro
      As needed
    • Habanero pepper, sliced
      As needed

    To finish

    • Ingredients
      Amount
    • French fries
      As needed
    • Guacamole
      As needed
    • Green onions, sliced
      As needed
    • Pickled chiles
      As needed
    • Rocoto crema
      As needed

    Method

    To make Chinese Pancakes

    1. Whisk together flours then gradually add in milk, water, sunflower oil, egg and salt, whisking until smooth and fairly thin. Whisk in Kikkoman Sesame Oil, then chives.
    2. To form each pancake, pour a small amount of batter into a nonstick skillet. Cook on both sides until cooked and lightly charred.

    To make Lomo Sauce

    1. Stir together all ingredients.

    To make Beef Tenderloin Stir Fry

    1. Heat a small amount of oil in a wok until very hot. Add beef and sear until well browned. Add onion, tomatoes, cilantro and habanero.
    2. Catch on fire and toss to cook and let fire burn out. Stir in Lomo Sauce and let cook down.

    To assemble

    1. Place stir fry on a large plate and top with French fries. Drizzle with rocoto crema and top with green onions. Spoon into pancakes and serve with pickled chiles and guacamole.
     Recipe courtesy of Chef Erik Ramirez, Llama Inn, Brooklyn NY