Lomo Saltado
4
servingsChef Erik Ramirez from Llama Inn in Brooklyn shows how to make a beef tenderloin stir-fry, also known as Lomo Saltado. This is a traditional dish from Peru served with French fries and crepes.
Ingredients
- FOR THE CHINESE PANCAKES
1 cup Rice flour
½ cup All-purpose flour
¾ cup Milk
¾ cup Water
1 ¼ teaspoons Salt
1 each Egg
2 teaspoons Sunflower oil
1 teaspoon Kikkoman Sesame Oil
1/3 cup Chives, chopped
FOR THE LOMO SAUCE¼ cup Kikkoman Less Sodium Soy Sauce
1/3 cup Kikkoman Oyster Sauce
½ cup Beef or veal jus
¼ cup Red wine vinegar
FOR THE BEEF TENDERLOIN STIR-FRYAs needed Vegetable oil
1 lb Beef tenderloin, cubed
½ each Red onion, cut into ½-inch pieces
1 cup Cherry tomatoes
As needed Cilantro
As needed Habanero pepper, sliced
TO FINISHAs needed French fries
As needed Guacamole
As needed Green onions, sliced
As needed Pickled chiles
As needed Rocoto crema
Directions
- 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.
