Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.

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Beijing Beef


Panda Express Beijing Beef
Copycat Recipe

Serves  4

1 lb flank steak, sliced into thin strips

6 tablespoons cornstarch, for dusting
oil, for frying

Marinade
1 egg
1/4 teaspoon salt
2 tablespoons water
1 tablespoon cornstarch

Sauce
4 tablespoons water
4 tablespoons sugar
3 tablespoons ketchup
2 tablespoons vinegar
1/4 teaspoon crush chili pepper
2 teaspoons cornstarch

Vegetables
1 teaspoon garlic, minced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium white onion, sliced


Cut beef into thin strips. In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes. While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate. When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels. Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside. Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.






2 comments:

  1. Made it this evening. Turned out great.

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  2. I made this today - Excellent. I ended up adding more cornstarch. I fried the beef slices in the wok with about an inch of oil. I used chuck steak. It took about 2 min per batch. All worked well.
    Although it takes a little work with the frying the meat first - it very worth it. The amount of sauce was perfect.

    ReplyDelete