I thinly slice left-over skirt steak across the grain, cut cabbage (after removing the thick veins) into thin strips and thinly sliced fennel. I put a small amount of vegetable oil and a dash of dark roasted sesame oil in a pan and sauteed the vegetables for several minutes on a high flame. I then added the steak, mirin and soy sauce and braised for few more minutes. I garnished with roasted white sesame seeds.
This is a nothing small dish but still pretty good especially with sake.