I took this picture when I served this dish but a few days later when I tried to write up the recipe, I couldn’t remember how I made it for a moment–sometimes I surprise myself. This was one of those made-from-leftover type quick and small dishes. Looking at the picture carefully, I remembered that I used leftover skirt steak, cabbage and fennel. Not really post-worthy but here we go.
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.