Sirloin Strips with Arugula and Tomatoes

1. 1

   Using a very sharp knife, thinly slice the beef 1/8 inch thick, then cut into 3/4-inch-thick strips.

2. 2

   In a medium bowl, toss the meat with 1/2 teaspoon of salt to coat.

3. 3

   Let stand at room temperature for 30 minutes.

4. 4

   In a large skillet, heat 2 tablespoons of the oil.

5. 5

   Add the garlic; cook over moderate heat, stirring, for 1 minute.

6. 6

   Add the tomatoes and cook, stirring occasionally, until they soften and start to split open, about 3 minutes.

7. 7

   Transfer to a medium bowl.

8. 8

   Wipe out the skillet.

9. 9

   In the same skillet, heat the remaining 2 tablespoons of olive oil.

10. 10

    Add the beef strips and cook over high heat, stirring occasionally, until browned in spots, about 1 minute.

11. 11

    Stir in the vinegar and cook until no trace of pink remains, about 2 minutes longer.

12. 12

    Transfer the meat and any juices to shallow bowls and top with the tomatoes and arugula.

13. 13

    Garnish with cheese shavings and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.