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 Beef Tenderloin Stir-Fry
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
- 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.
- 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
- Stir together all ingredients.
To make Beef Tenderloin Stir Fry
- 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.
- Catch on fire and toss to cook and let fire burn out. Stir in Lomo Sauce and let cook down.
To assemble
- 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