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 Mongo BBQ 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
2 tablespoons Mongo BBQ Sauce
4 ounces steamed rice
2 teaspoons citrus garlic herb seasoning
2 tablespoons vegetable oil

Slice the beef into equal pieces, then place it in a bowl. Sprinkle the citrus garlic herb seasoning over the beef and mix to incorporate. Set bowl aside and give the meat time to marinate fully. Prepare the onions and bell peppers by chopping them into equal slices.

Heat the wok over medium-high heat until a drop of water sizzles in the pan. Add 2 tablespoons or enough oil to cover the bottom of the wok 1/2 inch deep. Coat the sides of the wok with oil. Try to cover the sides about halfway up. Allow the oil to heat for about a minute.

Place the beef in the bottom of the wok. Stir and then allow the beef to cook for 3 to 4 minutes, or
until no red is present. Remove the meat and set it aside.

Place the red bell pepper, the green bell pepper, and onions into the wok and cook until onions
turn translucent. Add the beef back to the vegetables, then pour the sauce over the top. Mix well and cook for about 4 minutes. Serve over steamed white or brown rice.

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