Beef with Arugula (Rags of Beef)
Rags of Beef with Arugula, or straccetti di manzo, is an easy Roman dish that combines thinly sliced beef and onions, pan-fried and tossed with baby arugula. If Italy had a stir-fry recipe, this would be it.
Servings: 4
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
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
Calories: 642kcal | Carbohydrates: 8.6g | Protein: 33.1g | Fat: 49.2g | Saturated Fat: 20.1g | Cholesterol: 115mg | Sodium: 730mg | Fiber: 2.4g | Sugar: 4.1g | Calcium: 167mg | Iron: 5mg
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