Chinese Pancakes: 1 cup rice flour ½ cup all-purpose flour ¾ cup milk ¾ cup water 1 ¼ teaspoons salt 1 egg 2 teaspoons sunflower oil 1 teaspoon Kikkoman® Sesame Oil ⅓ cup chopped chives
Lomo Sauce: ¼ cup Kikkoman® Less Sodium Soy Sauce ⅓ cup Kikkoman® Oyster Flavored Sauce (Gluten-Free with No Added MSG) ½ cup beef or veal jus ¼ cup red wine vinegar
Beef Tenderloin Stir-Fry: Vegetable oil 1 lb. cubed beef tenderloin ½ red onion, cut into ½ -inch pieces 1 cup cherry tomatoes Cilantro Habanero pepper, sliced
Toppings: French fries Guacamole Sliced green onions Pickled chiles Rocoto Crema
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.
Courtesy of Chef Erik Ramirez Llama Inn, Brooklyn NY Photo Credit StarChefs