Seitan Bistek from Vienna
At Hotel am Brillantengrund in Vienna, Chef Frezida Mangalino makes her seitan — a wheat-based meat substitute — in-house. This labor-intensive process involves kneading and washing dough, then simmering it with aromatics for 24 hours. If you don't have that kind of time on your hands, you can make a quick vegan bistek using store-bought seitan. Look for unflavored blocks of seitan (sometimes called "vital wheat gluten") at your local Asian grocery or health food store.
1/4 cup soy sauce
juice of 1 lemon
5 cloves garlic, minced
1/4 teaspoon freshly-ground black pepper
1 lb seitan, thinly sliced
1/4 cup cornstarch, or as needed
1/4 cup oil, or as needed
1/2 onion, thinly sliced
1/2 cup water
salt to taste
optional: 2 green onions, sliced
- In a large bowl, combine soy sauce, lemon juice, garlic, and pepper. Add seitan and toss to coat. Cover and refrigerate at least 1 hour.
- Remove seitan from marinade, squeeze out excess liquid and pat dry. Dredge each slice in cornstarch and set aside.
- Heat 2 tablespoons oil in a large pan or flat-bottomed wok. Add onions and cook until translucent. Remove to a plate.
- Add remaining oil to the pan. Heat to about 350°F. Working in batches, fry the seitan in the oil until brown on each side. Remove to a plate.
- Wipe out pan, then place the seitan and onions back in the pan. Add reserved marinade and water. Bring to a simmer, then reduce heat to low and cook uncovered for 30 minutes. Liquid should reduce by up to half.
- Season to taste with salt, pepper and lemon juice. Place seitan and onions in a serving dish and pour sauce over. Garnish with green onions, if desired. Serve with hot steamed rice.
This article also appeared in Positively Filipino Magazine.Add a comment