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.




Genghis Grill Beef Broccoli Bowl

Genghis Grill Restaurant Copycat Recipe

1/2 cup steak chunks
1/4 cup sliced onions
1/4 cup sliced tomatoes
1/2 cup broccoli florets
1/4 cup sliced mushrooms
2 Tablespoons 3G Sauce
4 ounces cooked spiral pasta
2 teaspoons Citrus Ginger Sauce
2 tablespoons vegetable oil

Slice the steak into 1 inch chunks, then marinate for about 10 minutes. Consider making a homemade  marinade with soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic
and black pepper. Sprinkle citrus garlic herb mix over the marinated steak, then stir. Clean and cut tomatoes, broccoli, mushrooms and onions.

Preheat your wok, or stir fry pan for about 30 seconds or until a drop of water sizzles in  the bottom. Add 2 tablespoons of vegetable oil to the bottom of your wok and allow it to heat until a drop of water pops in the oil. Distribute the oil around the wok until the sides are coated about 1/2 way from the top.

Place the steak into the wok and cook until the desired doneness is achieved. Avoid over cooking. Remove the meat from the wok and set aside.

Add all of the vegetables to the wok and stir fry until they are crisp-tender. Add the meat back to the wok and pour the sauces evenly over the mixture. Stir constantly until ingredients are mixed well and coated evenly with sauce. Remove mixture from the wok and serve over spiral pasta.

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