Beef strips with mushrooms and arugula, a tasty main course featuring beef strips cooked together with sautéed champignon mushrooms in a pan, enriched by the strong flavor of arugula, which will be added to the pan only at the end of cooking. There are schools of thought that prefer to add the arugula only when serving the dish.
This fantastic dish has saved me many dinners because it’s quick to prepare and yields great results because, served with bread, it’s a complete meal. The three elements combine to offer a pleasant interplay of color and flavor that makes the dish very intriguing.
The first step to prepare the beef strips with mushrooms and arugula is to sauté the mushrooms in a pan with garlic, oil, and chili pepper, then add the strips and finally the arugula.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 201.53 (Kcal)
- Carbohydrates 8.34 (g) of which sugars 2.24 (g)
- Proteins 22.13 (g)
- Fat 10.18 (g) of which saturated 1.99 (g)of which unsaturated 0.15 (g)
- Fibers 1.07 (g)
- Sodium 1,775.41 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12 oz champignon mushrooms
- 2 tbsps extra virgin olive oil
- 2 cloves garlic
- to taste salt
- to taste chili pepper
- 14 oz beef (strips)
- 2 cups arugula
Tools
- 1 Pan
Preparation
Clean the mushrooms well by removing the end of the stems and all the dirt, slice them finely and place them in the pan. Add oil, salt, chili pepper, and chopped garlic to the pan. Bring the mushrooms to high heat well covered with the lid and let them cook for about 7/8 minutes, stirring them occasionally and covering them well.
When the mushrooms are almost cooked, add the beef strips cut into fairly small pieces. If the ones you bought are thin but not narrow, tear them into pieces with your hands. Adjust salt and continue to cook over medium heat always with the lid on to prevent too much natural water from evaporating during cooking. Cook for about 7/8 minutes, until the strips are cooked, turning them at least once.
When mushrooms and strips are cooked, turn off the heat and add the cleaned and washed arugula. Mix well and your dish is ready to be served. If you notice that the mushrooms and strips have dried out too much during cooking, you could add a little white wine, letting it evaporate before adding the arugula.
NOTES
Beef strips with mushrooms and arugula are a great dish to serve even at rather important dinners, my advice is to enjoy it hot.
If you decide to prepare them in advance do not add the arugula, reheat them before serving adding a little oil and always add the fresh arugula when you turn off the heat.
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