The beef strips with cherry tomatoes and arugula are a delicious and very scenic main course to bring to the table.
The protagonist of this dish is the beef, which should be cut very thin by the butcher so that it can be easily “torn” by hand.
The cherry tomatoes, arugula, parmesan flakes, and balsamic vinegar not only add wonderful colors to this dish but also make it truly appetizing with their flavors.
Now take a minute to read the recipe and then let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs beef (thinly sliced)
- to taste extra virgin olive oil
- 1 clove garlic
- A few cherry tomatoes (datterini)
- 0.42 cups white wine
- to taste arugula
- to taste salt
- to taste parmesan (in flakes)
- to taste balsamic glaze
- to taste all-purpose flour
Tools
- 1 Plate
- 1 Sieve
- 1 Pan
- 1 Knife
- 1 Wooden spoon
- 1 Oval plate
Steps
To prepare the beef strips with cherry tomatoes and arugula, first ‘tear’ the beef slices into fairly thin strips and pass them through the flour.
In the meantime, heat a base of oil in a pan and brown a clove of garlic in it.
When the garlic begins to release its aroma, add the floured beef strips to the pan (use a sieve to remove any excess flour).
Brown the strips for a few minutes until a nice crust has formed, then deglaze with the white wine, let the alcohol evaporate, and add the previously washed and halved cherry tomatoes and the salt.
Cover the pan with a lid so that the cherry tomatoes soften more quickly, releasing their juice which, together with the flour on the surface of the strips, will form a delicious creamy sauce.
Finally, add the arugula and stir with a wooden spoon to blend the flavors, then remove the garlic and turn off the heat.
