2 cups Beef and Scallion Stir-fry (or any other savory meat and or vegetable "leftover" dish)
1 recipe hot water dough*
1 bunch scallions, sliced thin
1/4 cup canola oil
2 tablespoons sesame oil
2 cups iceberg lettuce, shredded
1/4 cup red bell pepper, sliced thin
Hot Water Dough
2 cups water
4 cups all-purpose flour
½ teaspoon kosher salt
1. To make the dough, bring the water to a boil. In a large stainless-steel bowl, combine the flour and salt. Slowly add the boiling water in ¼-cup increments, mixing with chopsticks until a ball is formed and the dough is no longer too hot to handle. All the water may not be needed.
2. Knead the dough on a floured work surface until it becomes smooth and elastic, 15 to 20 minutes. Form the dough into a ball, return it to the bowl, and cover it with a damp cloth. Allow the dough to rest for 1 hour.
3. Meanwhile, transfer your leftovers (beef and scallion stir-fry) onto a cutting board. Using a sharp knife, chop the pieces into equal size 1/4" pieces. Set aside.
4. Flour very lightly a work surface. Cut the ball of hot water dough in half. Roll out the first ball of hot water dough until very thinly (1/8-inch thick) into a large rectangle.
5. Brush the entire rolled-out dough with canola oil and then a small amount of sesame oil. Make sure oil coating reaches the edges of the dough. Salt liberally. Place the chopped left-overs and scallions on the dough, making sure to spread them out evenly.
6. Starting with the long side nearest you, roll the dough jelly-roll fashion to make a tight log. Cut log into 3 pieces. Holding each end, twist the log in opposite directions 4 or 5 times (this will make additional pancake layers). Fold the twisted log in half and form into another ball . Flatten the ball out with your hands. Don't worry if the dough breaks and the meat is sticking out. Repeat with the remaining dough to make 2 more pancakes.
7. Heat a pan over medium heat. Add 2 tbs canola oil and swirl to coat the pan. Add pancake, one at a time, and cook until brown and crispy on both sides, turning once, 4 minutes per side.
8. Cut the pancake in half and divide each into thirds. Serve on a bed shredded iceberg lettuce and garnish with sliced red peppers.