Straccetti di manzo con la rughetta, or Rags of Beef with Arugula, is the iconic Roman dish that combines thinly sliced beef and onions, pan-fried and tossed with baby arugula. This dish comes together easily and needs nothing more than some good crusty bread.
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Roman stir-fry
Roman cuisine has always been known for its delicious simplicity. Whether you’re enjoying Roman stuffed tomatoes or pasta alla gricia, the ingredients are few, and the taste is outstanding. That standard shines here in this Roman-style stir-fry known as straccetti di manzo, or Roman beef rags.
This dish is aptly named as the thin shreds of beef resemble little rags. And when seared quickly with the onions and arugula, it takes on all the characteristics of a stir-fry.
This is a great one for busy weeknights when you’re craving something simple, delicious, and on the lighter side, though I would definitely recommend enjoying Roman beef and arugula with some crusty bread to mop up the delicious sauce.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Beef. I’m using a boneless ribeye steak that I slice thinly. You can also use sirloin, flank, skirt, or eye cuts if preferred.
- Arugula. Baby arugula is preferred over regular arugula for stracceti di manzo.
- Onion. Yellow onion or white onion works well here. You could also use garlic if you wish.
- Wine. A dry white wine such as sauvignon blanc or pinot grigio works well for the sauce.
- Lemon wedges (not shown). I like to serve the dish with some lemon wedges for those who’d like a little more acidity.
How to make rags of beef with arugula
- Use a sharp knife to slice the steak into ultra-thin slices for the “rags” of beef.
- In a large pan over medium heat, cook the onions in the olive oil with a pinch of salt.
- Once the onions are soft, turn the heat to medium-high and add the steak. Spread the steak and onions out into one layer and leave it undisturbed for 3-4 minutes or until browned, then season with salt and pepper.
- Add the wine and turn the heat to high. Cook for 60 seconds or until it reduces by a touch.
- Remove the pan from the burner and add the baby arugula.
- Mix well and allow the residual heat to wilt the arugula. Taste test and season with salt and pepper if needed, then serve.
Top tips
- Partly freeze the beef. The beef will be much easier to slice if you freeze it for about 45 minutes. Alternatively, you can use a meat slicer or ask your butcher to slice it for you.
- Frying the beef. You’ll need a large (ideally 14-inch or larger) pan to allow the beef and onions to brown evenly without overcrowding the pan. If you have a Blackstone or large griddletop for a grill, that would be even better.
- Serving. I love to serve Roman beef rags with some crusty bread and lemon wedges. Tara loves it when I shave some Parmigiano Reggiano on hers, similar to how I do for my steak tagliata.
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Beef with Arugula (Rags of Beef)
Ingredients
- 1/4 cup olive oil
- 1 medium yellow onion sliced
- 1 1/2 pounds ribeye steak sliced thinly
- salt and pepper to taste
- 1/2 cup dry white wine
- 3/4 pound baby arugula
- 2 lemons cut into wedges
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Instructions
- With a sharp knife, slice the steak into the thinnest pieces you can manage. Note: it's easier to slice it thin after freezing it for 30-45 minutes.
- Heat a large pan to medium heat with the olive oil. Add the onions and a pinch of salt.
- Once the onions are soft, turn the heat to medium-high and add the steak. Spread everything out in one layer and leave it undisturbed for 3-4 minutes or until browned. Season with salt and pepper.
- Turn the heat to high and add the wine. Cook for 60 seconds or until it reduces by a touch.
- Remove the pan from the burner and add the arugula. Mix well. The residual heat will wilt the arugula. Taste test and season with more salt and pepper if required. Serve right away with lemon wedges and crusty bread. Enjoy!
Notes
- Pan. A 14-inch pan works well to sear the beef and onions in 1 layer. It goes without saying, a griddle top such as a Blackstone, will work even better.
- Beef. Ribeye works best but you can use sirloin, flank, skirt, and even eye cuts.
- Slicing the beef. Freezing the beef for around 45 minutes will allow you to get the thinnest cuts with a knife. If you have a meat slicer that would work best or ask a butcher to slice it for you.
- Leftovers. Beef with arugula can be saved in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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