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.




Mongolian Beef

Panda Express Mongolian Beef
Copycat Recipe

Serves 2

8 ounces flank steak or beef tenderloin
4 tablespoons corn starch
4 tablespoons vegetable oil
1 teaspoon sesame oil
1/2 teaspoon fresh grated ginger
2 garlic cloves minced
1/3 cup soy sauce
1/3 cup water
1 teaspoon rice wine vinegar
1/2 cup brown sugar
4 ounces white button mushrooms, steam removed and quartered
2 - 3 scallions diced

Slice beef very thin, approximately 1/4 to 3/8 inches thick.  Place meat between sheets of plastic wrap and use a meat tenderizer and gently pound meat into uniform pieces.  If you are using skirt steak cut the meat diagonally, it will help make the meat more tender.  Place corn starch in a bowl and dip steak pieces into corn starch and shake off excess corn starch. Allow the corn starch dipped pieces of meat to rest for 5 t0 10 minutes so the coating sticks to the meat.  While the meat is resting you can continue to prep the remaining ingredients.

In a wok, heat vegetable oil and sesame oil.  Saute beef until just done, and the outside begins to crisp.  Remove meat from pan.  You may need to do this a few pieces at a time.  Once all of the meat has been cooked and removed from the pan, add minced ginger and garlic.  Saute ginger and garlic for approximately 60 seconds, the remaining oil should become very fragrant.  Add soy sauce, water, Maggi seasoning, brown sugar, and rice wine vinegar.  Stir until the sauce thickens, return meat to pan, and add quartered button mushrooms to the pan.  Cook for another 60 seconds or so and add half of the chopped scallions.  When serving the Mongolian beef add remaining scallions to the dish.

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