Sinchi Stir-fried Beef
300g · 23g protein per serving · 02 servings
Lomo saltado is one of Peru's most beloved dishes — that high-heat wok, the sizzling onion, the vinegar that brings everything to life. Sinchi has captured it in two servings of marinated plant-based protein, ready to stir-fry in your pan in minutes. Same criollo flavor, same tradition, no meat. For those unwilling to compromise on anything.
"In the aftermath of his last battle, when Sinchi's world turned to ash, the earth spoke. Pachamama silently rose and revealed an ancient secret: strength is born from the root. With his hands, Sinchi learned to transform plants into power, into food, into life. Today, his legacy awakens with every bite."
Preparation:
Defrost in the refrigerator 8 to 12 hours prior, or 2 minutes in the microwave. To cook, brown on high heat in a pan or wok for 2 to 3 minutes until desired browning is achieved. It already includes lomo saltado flavored marinade — no need to add anything else. Sinchi Tip: add fresh cilantro during preparation and serve with french fries and fluffy rice.
Storage: Keep frozen at -18°C until the date indicated on the package. Once opened, the product should be consumed on the same day.
Ingredients: Filtered water, wheat protein, isolated soy protein, B12, iron and sea salt. Lomo saltado flavored marinade made with soy sauce, red wine vinegar, salt, pepper and sesame oil. Contains gluten and soy.
Nutritional information:
| Nutrient | Per 100g | Per 150g |
|---|---|---|
| Energy value | 105.3 kcal | 157.9 kcal |
| Protein | 23.3g | 34.9g |
| Total fat | 0.7g | 1.1g |
| Saturated fat | 0.1g | 0.1g |
| Total carbohydrates | 4.4g | 6.5g |
| Sugars | 0.1g | 0.1g |
| Dietary fiber | 1.0g | 1.5g |
| Sodium | 361.5mg | 542.2mg |
| Iron | 13.2mg | 19.8mg |
| Vitamin B12 | 3.6mg | 5.4mg |
The same strength as meat, without the hidden cost you don't see.
The nutrients you care about most are already inside.
Ají panca, cumin, oregano — a homemade recipe, not a laboratory one.
What you read on the label is all there is. Nothing more.
Behind every dish is a story. Yours might be different. Sinchi has the same flavor, the same smoke, the same tradition. Only what is unseen changes.
Made from wheat protein and isolated soy protein, with added vitamin B12 and iron. Each product has its own built-in seasoning — the anticucho has ají panca and cumin, the steak has smoked paprika, the lomo saltado has soy sauce and sesame, and the pollo a la brasa has smoked paprika and garlic. No colorants, no preservatives. What you see on the label is all there is.
Fibrous and full-bodied — not spongy or soft. On the grill or in a pan, it gets a crust on the outside and stays juicy on the inside. Lomo saltado and steak are the most surprising because the texture in a wok or on a griddle is practically identical to traditional meat.
Between 23g and 27g of protein per serving depending on the product—as much or more protein than many cuts of meat, without the accompanying cholesterol. All include added iron and vitamin B12, precisely the nutrients people fear losing when reducing meat consumption.
In taste and texture, yes. Each product has its own marinade designed to replicate the original dish — you don't need to add extra salt or seasonings. The difference is in what you don't see: no animals involved.
When frozen at -18°C, it lasts until the date indicated on the package (generally 3 to 6 months). Once thawed, consume it the same day — like any fresh protein. It contains no preservatives that artificially extend its shelf life.
It depends on what you're comparing it to. Versus restaurant meats, Sinchi is cheaper per serving. Versus buying raw meat at the market, it's similar. But unlike both, it comes pre-seasoned — with no extra cost for seasoning or preparation time.