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.

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Genghis Grill Surf N Turf Bowl



SURF N TURF BOWL
Genghis Grill Restaurant Copycat Recipe

1/2 cup steak
1/2 cup imitation crab
1/2 cup cooked steamed rice
1 ounce Honey Soy Sauce
1/8 cup carrots, julienne cut
1/8 cup sliced onions
1/8 cup green beans
2 tablespoons 3G Sauce

Slice steak into chunks, then marinate in your preferred marinade for about a half hour. For a fresh, inexpensive marinade, combine soy sauce, lemon juice, red wine vinegar, garlic, black pepper, Worcestershire sauce, and Dijon mustard.

Place  the steak and crab in a small bowl, then sprinkle marinated steak with salt and pepper. Stir to distribute salt and pepper. Cut the onions, carrots and green beans.

Preheat a medium wok, or stir fry pan for about a minute or until a drop of water creates a sizzle.
Add 2 tablespoons of canola oil to the wok heat it on medium-high heat until a drop of water pops in the oil. Move the wok around to coat the sides of pan about 1/2 way from the top.

Place the steak into the wok and cook steak until done while stirring constantly. Remove steak from the wok. Add the green beans, onions and carrots to the wok and stir fry until crisp tender. Add the steak back to the wok. Pour the sauces evenly over the vegetable and protein mixture. Stir constantly until ingredients are mixed well and coated evenly with sauce. Remove mixture from the wok and serve over steamed rice or noodles.

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