Straccetti di manzo con la rughetta, or Rags of Beef with Arugula, is a classic Roman dish of thinly sliced beef and onions, quickly pan-seared and tossed with tender baby arugula. It’s simple to prepare and perfect with crusty bread to soak up the juices.
Roman stir-fry
Roman cooking celebrates straightforward ingredients and bold flavor. Much like other Roman classics, this straccetti di manzo relies on just a few quality components—beef, onion, wine, olive oil, and peppery arugula—to make an outstanding meal.
The name refers to the thin shreds of beef that look like little rags. Seared with onion and finished with arugula, the technique is very much like a quick stir-fry, producing tender meat and a lively, bright finish.
This is ideal for busy weeknights: fast, flavorful, and not overly heavy. Serve immediately with crusty bread and lemon wedges for extra brightness.
Recipe Ingredients
Ingredients are shown in the photo below. Notes are included to help you choose substitutes or prep tips.
- Beef. Boneless ribeye sliced thinly works well. You can also use sirloin, flank, skirt, or eye of round.
- Arugula. Baby arugula is preferred for its tender leaves and mild peppery flavor.
- Onion. Yellow or white onion are ideal. Garlic can be added if you like more aromatics.
- White wine. Use a dry white like Sauvignon Blanc or Pinot Grigio for the pan sauce.
- Lemon wedges. Serve alongside for optional bright acidity.
How to make rags of beef with arugula
- Partly freeze the steak for 30–45 minutes to make slicing easier. Use a sharp knife to cut the meat into ultra-thin strips.
- Heat a large pan over medium heat and add the olive oil. Cook the sliced onions with a pinch of salt until soft.
- Increase heat to medium-high, add the sliced steak, spreading the meat and onions in a single layer. Let the beef sear undisturbed for 3–4 minutes until browned, then season with salt and pepper.
- Pour in the white wine and turn the heat to high. Cook for about 60 seconds until the wine reduces slightly and the flavors concentrate.
- Remove the pan from the heat and add the baby arugula. Toss thoroughly so the residual heat wilts the leaves.
- Taste and adjust seasoning with salt and pepper. Serve immediately with lemon wedges and crusty bread.
Top tips
- Partly freeze the beef. Firming the meat for 30–45 minutes makes ultra-thin slicing much easier. A meat slicer or butcher slices are alternatives.
- Use a large pan. A wide 14-inch skillet prevents overcrowding so the beef and onions can brown evenly. A griddle or Blackstone works great too.
- Serving suggestions. Serve with crusty bread and lemon wedges. If you like, finish with shaved Parmigiano Reggiano for added richness.
More Italian beef recipes you’ll love
- Beef marsala
- Brasato al Barolo
- Steak pizzaiola
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Beef with Arugula (Rags of Beef)
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
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Partly freeze the steak for 30–45 minutes, then slice it as thinly as possible.
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Heat a large pan over medium heat with the olive oil. Add the sliced onion and a pinch of salt; cook until soft.
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Raise the heat to medium-high and add the steak. Spread the meat and onions into one layer and leave undisturbed for 3–4 minutes until browned. Season with salt and pepper.
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Turn the heat to high, add the white wine, and cook about 60 seconds until it reduces slightly.
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Remove from heat, add the arugula, and toss so the residual heat wilts the leaves. Adjust seasoning and serve immediately with lemon wedges and crusty bread.
Notes
- Pan: A 14-inch skillet gives enough surface area for even browning. A griddle top works even better if available.
- Beef: Ribeye is ideal but sirloin, flank, skirt, or eye cuts are good alternatives.
- Slicing: Freezing the beef for around 45 minutes helps achieve very thin slices. A meat slicer or butcher service are good options.
- Storage: Leftovers keep in the refrigerator for up to 3 days.
Nutrition
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Carbohydrates: 8.6 g
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Protein: 33.1 g
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Fat: 49.2 g
Nutrition information is an approximation.
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