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.




Kobari Beef

What's in this dish?  Kobari beef features slices of marinated beef with fresh, wok-seared peppers, mushrooms and leeks, all wok-tossed in a smoky Korean barbeque sauce.

This marinade is sweet, spicy, and good for making any type of Korean pork or beef.

Korean Barbecue Sauce

2 tablespoons toasted sesame seeds, plus more for sprinkling 
4 large garlic cloves, pressed 3/4-1 cup soy sauce 
2 tablespoons sherry wine 
3 tablespoons honey 
2 tablespoons sesame oil 
2 tablespoons water 
2 teaspoons fresh ginger, finely grated 
1/2 cup chopped scallion, plus more green tips for sprinkling (green and white parts, mixed) 
2 teaspoons red chili pepper flakes 

Grind the sesame seeds in a coffee grinder until fine. Place the ground sesame seeds in a medium bowl and add the garlic, soy, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes, stir until thoroughly combined. 

To make the Panda Express Kobari Beef dish marinate sliced beef in the barbecue sauce then toss it a wok with sliced leeks, mushrooms and peppers.

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