Heat a tablespoon of extra virgin olive oil in a large skillet with a garlic clove. In the meantime, slice the leftover boiled beef into strips and dust them with flour.
When the olive oil is hot, add the meat into the pan and brown on both sides until golden.
Whisk the eggs with a pinch of salt and black pepper and a dash of milk - when I want to indulge myself I use fresh cream. Pour the beaten eggs into the pan and stir until you get a texture similar to scrambled eggs.
Serve warm, with a slice of fresh Tuscan bread.