Left over shabu-shabu for lunch.
What is that? 
I linked it to a Wikipedia article here, but I will also quote an excerpt:
Shabu-shabu.
Shabu-shabu, also spelled syabu-syabu, is a Japanese variant of hot pot. The dish is related to sukiyaki in style, where both use thinly sliced meat and vegetables, and usually served with dipping sauces. However, it is starkly different in taste; shabu-shabu is more savory and less sweet than sukiyaki. It is considered a winter dish but is eaten year-round.
The dish is traditionally made with thinly sliced beef, though modern preparations sometimes use pork, crab, chicken, 
, or lobster. Most often, tender ribeye steak is used, but less tender cuts such as top sirloin are also common. A more expensive meat, such as Wagyu, may also be used for its enhanced flavor and texture.
Shabu-shabu is usually served with tofu and vegetables, including Chinese cabbage, chrysanthemum leaves, nori (edible seaweed), onions, carrots, shiitake mushrooms and enokitake mushrooms. In some places, Udon and/or harusame noodles may also be served.
Basically, it's thinly sliced beef and several vegetables cooked in a simmering broth. I didn't have any chrysanthemum leaves, so I left them out and added more bok choy. I used transparent bean thread noodles instead of udon noodles, because I like them better.
I cooked the rest of the beef and vegetables and put them in the refrigerator, which is how I had leftovers for lunch.
I just finished what was left of the shabu-shabu for dinner, BTW.
