The holidays have come and gone, but that may not hold true for leftovers. Free up precious ref space, and use up scraps of leftover ham as a delish addition to chowder to keep warm during these chilly January nights; grate the remaining chunk of quezo de bola and add it to sharpen the flavors of a carbonara; or try this quick meal made from leftover beef strips that uses up basic ingredients for a delicious lunchtime dish. Take a look at the recipe below!

Beef Canton

Ingredients:

1/4 kilo cooked basic beef stir-fry
1/2 cup sitsaro
1 carrot, sliced
1/2 cup straw mushrooms, halved
1 cup shredded cabbage
1/2 kilo egg noodles (pansit canton)
Patis (fish sauce) or toyo (soy suace) to taste
Toasted garlic
Calamansi

Heat the beef in a wok. Add the vegetables and stir-fry for a few minutes. Add some water and cook until vegetables are tender. Season with patis or toyo and pepper. Add the egg noodles and cook until done. Top with toasted garlic and serve with calamansi halves.

(Recipe by Cris C. Abiva. Photograph by Ocs Alvarez. Styling by Cay Araneta. Adapted for use in Female Network.)