Small beef pieces transform into a weeknight dinner when combined with rice and onion, building a sauce as everything cooks down in one pan. The fridge bits are the star here.

Serves 2. 30 minutes, 10 at the stove.

About 500 calories a serving, 10 g protein, 80 g carbohydrate, 15 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need a handful beef pieces, 2 tablespoons oil, 1 medium onion, 2 cloves garlic, 1 cup rice, to taste salt, to taste pepper, 2 cups beef broth.

1. Heat 2 tablespoons oil in a large skillet over high heat until it shimmers. Add your handful of beef pieces and cook until browned on the edges, about 3 minutes, stirring once halfway through. Transfer to a plate.3 min
2. Add 1 medium diced onion to the same skillet and cook until softened, about 4 minutes, stirring occasionally. Stir in 2 minced garlic cloves and cook for 30 seconds more until fragrant.4 min
3. Pour in 1 cup rice and stir constantly for 2 minutes to coat with oil. Add 2 cups broth, scraping the bottom of the pan to release any browned bits.2 min
4. Return the beef to the skillet and bring to a simmer. Cover, reduce heat to low, and cook for 15 minutes until the rice is tender and the liquid is absorbed. Season with salt and pepper to taste.15 min

Note Swap the rice for pasta if you prefer. Leftovers keep refrigerated for three days and reheat gently with a splash of water. Serve with a quick salad or pickled vegetables on the side.

Half a pound of mince becomes a simple, warming dinner with rice and soft onion, ready in less than half an hour. It's the kind of weeknight dish that asks little of the pan and nothing of the store.

Serves 2. 30 minutes, 15 at the stove.

About 940 calories a serving, 33 g protein, 126 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 8 oz beef mince, 3/4 cup rice, 1 medium onion, 2 cloves garlic, 2 tablespoons oil, to taste salt, to taste pepper.

1. Heat 2 tablespoons of oil in a wide pan over medium-high heat. Dice 1 medium onion and add it to the pan, stirring now and then until it softens and turns golden at the edges, about 5 minutes.5 min
2. Add 8 ounces of beef mince, breaking it into small pieces with a wooden spoon as it browns, about 4 minutes. Mince 2 cloves of garlic and stir them in, cooking for another minute until fragrant.4 min
3. Pour in 1.5 cups of water and add 3/4 cup of rice, stirring to combine. Bring to a simmer, then lower the heat and cover the pan.
4. Cook covered for 15 minutes, until the rice is tender and the liquid is absorbed. Season with salt and pepper to taste.15 min

Note Swap the rice for pasta if you prefer; stir in 3 ounces of dried pasta with the water and cook uncovered until tender. Leftovers keep for three days covered in the fridge and reheat gently with a splash of water. Serve with a simple salad or pickled vegetables on the side.

A half steak split between two plates goes far when sliced thin and finished with sharp garlic and good oil. The beef is the star here, kept simple so its quality matters most. Fast enough for a tired weeknight.

Serves 2. 20 minutes, 15 at the stove.

About 450 calories a serving, 40 g protein, 2 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need half steak, about 10 ounces beef steak, to taste salt, to taste pepper, 2 cloves garlic, 3 tablespoons oil.

1. Let the half steak sit at room temperature for ten minutes while you mince 2 cloves of garlic finely.
2. Heat 2 tablespoons of oil in a large skillet over high heat until just smoking. Pat the steak dry with paper towel, season generously with salt and pepper on both sides, then lay it in the pan. Sear for three to four minutes without moving it, until a dark crust forms.
3. Flip and sear the other side for two to three minutes for medium-rare, or longer if you prefer it cooked through. You will know it is ready when it feels firm but yields slightly to pressure.
4. Transfer the steak to a warm plate and let it rest for three minutes. Wipe out the pan, add the remaining 1 tablespoon of oil, add the minced garlic, and cook, stirring, for thirty seconds until fragrant.
5. Slice the steak against the grain into strips about a quarter inch thick. Divide between two plates, pour the warm garlic oil over both portions, taste and adjust salt and pepper.

Note Swap the beef for lamb or pork chops if you have them. Leftovers keep refrigerated for two days and are good cold or reheated gently. Serve with a simple salad, crusty bread to soak the oil, or roasted potatoes on the side.