The secret to great straccetti (literally, "little rags") is using good olive oil, very thin slices of beef and just the right amount of salt and pepper. The juices from the beef and the oil create a flavourful sauce perfect for mopping up with hunks of bread.
4 tbsp extra virgin olive oil
2 cloves garlic, peeled and lightly crushed but still intact
500g beef rump, very thinly sliced
¼ tsp sea salt
freshly ground black pepper
6 cups baby rocket leaves
fresh crusty bread, to serve
Place a large frying pan over a high heat and add the oil and garlic. When the oil is hot and the garlic starts to brown, scatter in the slices of beef. Season well with salt and black pepper. Allow the beef slices to sit for a minute until they start to brown, then toss the pan to flip and mix the slices. Scatter the rocket leaves on top. As soon as the rocket leaves start to wilt, remove the pan from the heat.
Serve immediately with lots of crusty bread.
Adam's tip: Very thinly sliced beef is available frozen from Asian grocery stores or fresh from Korean butchers. If you're slicing the beef yourself, put it in the freezer for an hour to firm, then use a very sharp knife to cut strips that are paper thin.
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