Leftover roast beef transforms into tender shreds that soak up sweet caramelized onions and fragrant garlic. This is the kind of quick dinner that feels looked after, built on what you already have.

Serves 2. 30 minutes, 15 at the stove.

About 150 calories a serving, 1 g protein, 7 g carbohydrate, 14 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Slice the half roast of beef against the grain into thin pieces, then shred with two forks until you have tender strands. Set aside.
2. Slice 1 large onion into thin half-moons and mince 4 garlic cloves. Heat 2 tablespoons oil in a large pan over medium-high heat until it shimmers.
3. Add the onion and cook, stirring often, until deeply golden and soft, about 12 minutes; it will stick at first, then release. When the onion is caramelized and the pan is dry, add the garlic and stir for 30 seconds until fragrant.12 min
4. Fold in the shredded beef and 1/4 cup water, stirring gently to combine. Simmer for 3 minutes, letting the beef warm through and soak up the pan juices. Season with salt and pepper to taste.3 min
5. Serve over rice, pasta, or with crusty bread to catch every bit of the pan sauce.

Note Swap the onion for leeks if you have them. Leftovers keep refrigerated for three days and reheat gently with a splash of water. Serve alongside a green salad or roasted vegetables for a complete meal.

Three thick slices of beef roast become tonight's protein, pan-seared and sliced thin, then finished with caramelized onions and garlic. The roast is already cooked, so this is really just a quick warm-through with good flavour on top.

Serves 2. 25 minutes, 20 at the stove.

About 200 calories a serving, 1 g protein, 7 g carbohydrate, 20 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Slice the three beef roast slices into strips about a quarter-inch thick, cutting against the grain. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
2. When the oil is hot, add the beef strips in a single layer and sear for one minute on each side until browned at the edges, then transfer to a plate. Season with salt and pepper.2 min
3. Slice 1 medium onion into thin half-moons. Lower the heat to medium, add 1 tablespoon of butter to the same skillet, then add the onions and cook, stirring often, until they soften and turn golden at the edges, about eight minutes. You will know they are done when they are limp and caramelized in spots.8 min
4. Mince 3 cloves of garlic and add to the onions, cooking for one minute until fragrant. Return the beef strips to the pan and toss gently until heated through, about two minutes. Taste and add more salt and pepper if needed.3 min

Note Swap the onions for sliced mushrooms if you prefer. Leftovers keep in the fridge for two days and reheat gently in a low oven. Serve over rice, egg noodles, or with crusty bread to catch the pan juices.

A quick weeknight pasta where the beef does the work; shredded roast softens into tomato sauce and turns it rich. This is dinner from what you have.

Serves 2. 25 minutes, 10 at the stove.

About 850 calories a serving, 55 g protein, 99 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to a boil and add 6 ounces of pasta, stirring once. While it cooks, heat 2 tablespoons of olive oil in a wide skillet over medium-high heat and cook 2 minced garlic cloves until fragrant, about one minute.
2. Stir in 1 cup of shredded beef roast and one 14-ounce can of crushed tomatoes, then reduce heat to medium and simmer gently, stirring often, until the sauce thickens and the meat warms through, about eight minutes. Taste and adjust salt and pepper.8 min
3. Drain pasta when it reaches al dente and toss it into the sauce, stirring to coat. Serve at once.

Note Swap the pasta for rice if you prefer. Leftovers keep in the fridge for three days; reheat with a splash of water. Serve with a simple green salad or crusty bread.