STRACCETTI CON LA RUGHETTA

1 1/2 pounds lean sirloin, cut into 1/4-inch by 1/4-inch by 2-inch long strips
Salt and freshly ground pepper
1/4 cup extra virgin olive oil or butter
1 large bunch arugula leaves, chopped if large, left whole if small

Sprinkle the meat with salt and pepper. Heat the oil in a large skillet, add the meat, and brown quickly on all sides over high heat, about 5 minutes.

Add the arugula to the skillet, turn off the heat, toss with the straccetti and serve immediately.

Makes 4 servings
Source: Rome, at Home by Suzanne Dunaway