Seitan lomo saltado
16 min · 31 g protein · 315 cals / serving
Peru's favorite stir-fry, made with seitan: strips seared hard in a very hot pan, then tossed for a few minutes with red onion wedges, juicy tomatoes and a little chili until everything is glossy with a soy, vinegar and cumin pan sauce. Spooned beside white rice to catch the juices, it is on the table in about 15 minutes.
Ingredients
- 1 lb seitan, store-bought, cut into thick strips
- 1 tbsp olive oil
- 1 large red onion, cut into thick wedges
- 1–2 jalapeño, seeded and cut in strips (or 1 tbsp ají amarillo paste)
- 3 cloves garlic, minced
- 3/4 tsp ground cumin
- 4–5 plum tomatoes Roma tomatoes, cut into wedges
- 2 tbsp reduced sodium soy sauce
- 1 1/2 tbsp red wine vinegar
- 1/2 tsp black pepper
- a handful fresh cilantro, chopped
To serve
- 1 pouch (8.8 oz) cooked rice white rice, heated
Steps
- Heat the oil in a wok or your largest skillet over the highest heat until it just smokes. Add the seitan in a single layer and leave it for 2 minutes to brown, then toss and sear 1–2 minutes more. Move it to a plate.
- Add the onion wedges and jalapeño to the hot pan and stir-fry 2 minutes, until the onion is charred at the edges but still crisp. Add the garlic and cumin for 30 seconds.
- Return the seitan, add the tomatoes, then pour the soy sauce and vinegar around the edge of the pan so they sizzle. Toss for 1–2 minutes, just until the tomatoes are hot and starting to soften but still hold their shape. Season with pepper.
- Meanwhile heat the rice pouch as the package says. Scatter the stir-fry with cilantro and serve it with the rice, spooning the pan juices over both.
Good to know
Where are the fries?
In Peru lomo saltado comes with fries tossed in at the end as well as rice. Oven or air-fryer fries are the easy way; add them just before serving so they soak up the juices without going soft. They make it richer and lower the score.
More rice?
One pouch serves four as a side. With a second pouch the plates are bigger and starchier, at about 61 instead of 66.
Per
- Calories
- 93
- Protein
- (40%)
- 9 g
- Fat
- (17%)
- 2 g
- Carbohydrates
- (44%)
- 11 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 320 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1262 kcal goes into the pot and 1465 g of ingredients comes out as about 1350 g of food: 93 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.