+
0 (0)

Categories: Main courses, Quick and easy

Straccetti con la rughetta ('Tattered' strips of beef with arugula)

Tuscany's out; Lazio's in. Lazio, in case your geography's rusty, is the region halfway down Italy's western coast, in the middle of which sits Rome. Rome isn't known as one of the world's -- or even Italy's -- great food ... Read more

Total time: 20 minutes | Serves 4
Note: From "Rome, at Home," by Suzanne Dunaway.
  • 1 1/2 pounds lean sirloin, cut into 1/4-inch by 1/4-inch by 2-inch long strips
  • Salt and freshly ground pepper
  • 1/4 cup extra virgin olive oil or 4 tablespoons butter
  • 1 large bunch arugula leaves, chopped if large, left whole if small

Step 1Sprinkle the meat with salt and pepper. Heat the oil or butter in a large skillet, add the meat, and brown quickly on all sides over high heat, about 5 minutes.

Step 2Add the arugula to the skillet, turn off the heat, toss with the straccetti and serve immediately.

Each serving:
397 calories; 37 grams protein; 1 gram carbohydrates; 0 fiber; 27 grams fat; 7 grams saturated fat; 98 mg. cholesterol; 93 mg. sodium
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Spiced pork tenderloin with roasted apples and pumpkin risotto
Classic one pounder with Black Forest ham and potatoes
Mom's famous garlic cross rib roast
The Raft Cafe Turkey Sausage  and Mushroom Strata