Thinly sliced leftover beef roast is quickly sautéed with a pomegranate molasses sauce to make a new dinner. Reheating cooked meat without drying it out takes care; the sweet-tart sauce moistens and enriches slightly dried roast.
Heat the olive oil. Add the julienned onion and crushed garlic, and sauté for 5 minutes until softened and lightly golden.
Add the thinly sliced beef roast to the pan and turn it over high heat for 3 minutes to warm through. Do not overcook it.
Add the pomegranate molasses, a pinch of thyme, salt, and black pepper. Stir for 4 more minutes while the sauce thickens.
Let the sauce coat the meat in a thin layer and serve hot.
Leaving the meat in the pan too long will dry it out; turn it briefly just to heat through. Reduce the sauce over low heat so it thickens and coats the meat instead of pooling on the plate.
Kalan rostoyu bu şekilde değerlendirmek harika bir fikir, sosu 4 dakika yerine 6 dakika kaynattım ve kıvamı tam istediğim gibi oldu.
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