High-quality beef has firm, velvety, fine-grained lean, bright red in color and well-marbled. The fat is smooth, creamy white, and well distributed.It's exceptionally rich in high-quality protein, vitamins, and minerals. Therefore, it may improve muscle growth and maintenance, as well as exercise performance. As a rich source of iron, it may also cut your risk of anemia.

Gai lantastes a little like head broccoli but it's crunchy stems and thick leaves give it a flavour all its own. The stems, leaves and flower buds can all be stir fried, steamed or added to soups and casseroles. Thick stems should be cut in half and added before the leaves as they take longer to cook.

The sweet, subtleflavourof this versatile vegetable makes it suitable for savoury dishes, drinks and desserts. It goes well with butter, cream, sour cream etc

The flavor of fresh ginger isslightly peppery and sweet, with a pungent and spicy aroma. Much like garlic, fresh ginger mellows with cooking and turns bitter if burned. The ground form is not as strongly flavored but has a warm bite and a little sweetness.

Also known as 'the stinking rose', garlic (allium sativum) has a strong flavour which mellows with cooking. It adds a distinctive, pungent taste and aroma to a wide range of savoury dishes around the world, particularly from Mediterranean and Asian countries.

Oyster sauce tastes likea combination of soy sauce and barbecue sauce. It is both salty and sweet; the salt comes from the brininess of the oysters while the sweet is complex, with hints of caramel. It is less salty than soy sauce and full of umami.

Hoisin sauce isa fragrant, pungent sauce used frequently in Asian vegetable stir-fries, marinades, and grilled dishes. It is a key ingredient in many Chinese dishes and some Vietnamese food recipes and is sometimes called Chinese barbecue sauce.

Soy sauce taste is predominated by saltiness, followed by moderate umami, sweet taste, and finally slight bitterness.  Soy contains isoflavones, which are compounds said to have benefits such as reducing menopause symptoms and improving cholesterol.

Beef with Gai-Lan

Garlic, Ginger, Carrot, Oyster Sauce, Soy Sauce

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Since 1997, Hong Shing has been an institution in Toronto by offering delicious and accessible Chinese food. At Hong Shing, we are committed to consistently elevate the perceptions of Chinese cuisine and hope to connect with more individuals and communities to our food and culture.

Beef with Gai-Lan

About the Dish -

Beef with Gai-Lan