Beef Stracetti con Arugula
Strips of beef with rocket
Ingredients
- 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
Instructions
- 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.
Notes
Tip
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.