Straccetti con Arugula
beef stracetti

Straccetti con Arugula

Total time: 5 minutes
Servings: 4
beef stracetti

One of the most iconic dishes of Roman cookery, straccetti con arugula, or straccetti con la rughetta, or ‘little rags’ of beef with arugula, is also one of the simplest of all to prepare. The technique is quite close to an Asian stir-fry and, like a stir-fry, it takes literally only seconds to prepare.

I discovered this dish on a recent trip to Rome with my wife for our wedding anniversary. It was so fresh and so full of flavour that it came to dominate our choice of lunch for the entire trip!

The secret to great straccetti con arugula (literally, “little rags”) is using good olive oil, very thin slices of beef and just the right amount of salt and pepper. The juices from the beef and the oil create a flavourful sauce perfect for mopping up with hunks of bread.

beef stracetti

Beef Stracetti con Arugula

Strips of beef with rocket
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Course: Main Course
Cuisine: Italian
Keyword: arugula, beef, Italian, rocket
Difficulty: Easy
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Servings: 4
Calories: 393kcal
Author: Richard


  • 4 tbsp Extra virgin olive oil
  • 2 cloves Garlic peeled and lightly crushed but still intact
  • 500 g Beef rump very thinly sliced
  • ¼ tsp Sea salt
  • Freshly ground black pepper
  • 6 cups Baby rocket leaves
  • Fresh crusty bread to serve


  • Place a large frying pan over a high heat and add the oil and garlic. When the oil is hot and the garlic starts to brown, scatter in the slices of beef. Season well with salt and black pepper.
  • Allow the beef slices to sit for a minute until they start to brown, then toss the pan to flip and mix the slices.
  • Scatter the rocket leaves on top. As soon as the rocket leaves start to wilt, remove the pan from the heat.
  • Serve immediately with lots of crusty bread.


Very thinly sliced beef is available frozen from Asian grocery stores or fresh from Korean butchers. If you’re slicing the beef yourself, put it in the freezer for an hour to firm, then use a very sharp knife to cut strips that are paper thin.


Calories: 393kcal | Carbohydrates: 2g | Protein: 26g | Fat: 32g | Saturated Fat: 10g | Fiber: 1g | Sugar: 1g

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