Whenever I visit my Italian butcher, my gaze falls on those inviting "Straccetti di manzo" or "beef rags" which he nicely prepares ready for you to cook at home. In Italy there are not so many ready meals available like in the UK. You are more likely to find freshly prepared "almost ready meals" at your butcher, fishmonger or by supermarket deli counters.
My sister cooked straccetti once for me. She made lunch in 15 minutes and it was delicious and low in calories.
They are simply thinly cut strips of beef quickly cooked in a few minutes in a pan and served on a bed of arugola, tomatoes and parmesan shavings. The flavours combine beautifully leaving you feeling satisfied and possibly craving for more!
I love my beef cooked medium to rare so I have cut my strips thicker to avoid overcooking them. This can be easily done with beef. If you like you can slice your strips thinly after cooking them. It is up to you how long you want to cook your beef but I would not cook it for longer than 5 minutes.
Serve with rustic bread.
- Prep Time : 10 minutes
- Cook Time : 5 minutes
Cut the cherry tomatoes into halves, put them in a bowl, season with salt and pepper and with 1 tbsp of olive oil. Mix well and let them rest whilst you prepare the meat.
Slice the meat into small strips or small pieces
Heat a pan with 2 tbsp of olive oil and when sizzling hot add the beef, season with salt and pepper. Cook for about 4 to 5 minutes. During the last minute of cooking add the balsamic vinegar and let it evaporate. Keep stirring like your would for a stir fry.
Serve the meat with the arugola (rocket), the cherry tomatoes and some parmesan shavings. Drizzle with olive oil and serve.