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.




Citrus Beef Bowl

Genghis Grill Restaurant Copycat Recipe

1/2 cup sliced beef
1/4 cup chopped onions
1/8 cup red bell peppers
1/8 cup green bell peppers
1/4 cup carrots
1/4 cup green beans
2 tablespoons Ginger Citrus Sauce
4 ounces cooked spiral pasta
2 teaspoons citrus garlic herb seasoning
2 tablespoons vegetable oil

Slice the beef into evenly sized pieces. Sprinkle citrus garlic herb seasoning over the sliced beef, then stir. Set aside for a few minutes  to allow the seasoning to penetrate. Prepare onions, carrots, bell peppers and green beans.

Preheat wok without adding the oil. Place a drop of water on the wok to test if it is hot enough.
When the water sizzles, the wok is preheated sufficiently. Add 2 tablespoons vegetable oil to the wok and allow it to heat. Coat the sides of the wok with oil by moving it around gently.

Place the sliced beef in the bottom of the wok. Stir quickly and allow it to cook until the meat is  done, then remove it from the wok and set it aside. Place all the vegetables in the wok and cook until they are tender, yet slightly crispy. If you  prefer softer vegetables, cook until the vegetables are flexible and soft. Add the meat on top of the vegetables. Pour the sauce over the mixture and stir to incorporate. Serve immediately over Udon noodles.

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