Set out a scale and the equipment for Braised beef shank. Heat to 325°F / 163°C in the oven, or a quiet simmer on the stove and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, low-sodium beef broth, soy sauce, tomato, star anise, fresh ginger, scallion, dry spaghetti, kosher salt, toasted sesame oil. Braised beef shank is cooked in Taipei as its own plate, not as a copy of a restaurant menu. Braise the beef with tomato, star anise, and soy until it yields, then ladle it over wheat noodles. The usual cut is shank. Sirloin is the beef this pantry weighs. Spaghetti stands in for the wheat noodle. Amounts are for 4 from foods this library can count.
