Beef Strips with Rocket – Straccetti con la Rucola

Author: Veruska Anconitano, Award-Winning Food Travel Journalist, Sommelier & Outdoor LoverAuthor information
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Veruska Anconitano
Veruska is a a food travel journalist with awards to her credit, such as World Best Food Travel Journalist. She holds a certification as a sommelier and she is also an ardent lover of the outdoors. Aside from this, Veruska is a Multilingual SEO and Localization Consultant and co-owns multiple websites that cater to a global audience.
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straccetti alla rucola

The Beef Strips with Rocket are one of the most iconic dishes of Roman cookery and are also very easy and quick to make: in Rome they are called straccetti and it’s basically sliced beef which can be flattened and cut up.

Depending on the meat and heat, your beef could release some cooking juice: not a big deal unless the pan becomes too watery which means there’s something wrong with your meat.

You can think of these straccetti as the cheapest version of the “tagliata” with rocket: to me, the straccetti are way better than a tagliata because the meat is tender and they’re easy to make at home.

Beef Strips with Rocket: ingredients for 2

350 grams of shredded beef or sliced beef
80 grams of fresh Rocket
Salt to taste
Oil to taste

Beef Strips with Rocket: recipe

  1. Spread the meat over a plate.
  2. Heat a couple of tablespoons of oil in a non-stick frying pan then when warm add the meat straws and let them brown to medium-high flame.
  3. When they start to release water, raise the flame, salt them and let them cook for a few minutes.
  4. Almost at the end of the cooking, add 70 grams of rocket and let the heat go for a few minutes. When finished, add 10 grams of remaining arugula and serve immediately.

Preparation time: 10 minuti

Check Other Real and Traditional Italian recipes!

straccetti rucola

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