Beef with miso sauce: I had leftover flat iron steak which was cooked medium rare. I sliced it very thinly across the grain. In a small frying pan, I added sesame oil (1/2 tsp) and chopped scallion (1 tbs) and sauteed for a few minutes and added miso (2 tbs). After a minute or so, I added mirin (2 tbs) and stirred. While the sauce was still loose I placed the slices of steak on top to warm them but I did not mix them with the sauce. After a few minutes, when the meat was warmed through, I removed the meat and placed it on a small serving plate. I turned the flame to medium and reduced the miso mixture to make the consistency firmer (not to the level of the original miso consistency though). I poured the miso sauce on top of the meat.
I could have served the thinly sliced steak on top of greens with Japanese style dressing (sesame oil, rice vinegar, soy sauce) or I could have served them with sliced cucumber and/or daikon with ponzu sauce and so on.
I also added asazuke 浅漬け of daikon, nappa cabbage and cucumber. Probably I should have made two rice balls per person even for us.