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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Big Bowl Orange Peel Beef



ORANGE PEEL BEEF
Big Bowl Restaurant Recipe

Beef:
3/4 pound flank steak, cut into 1 by 2 inch slices
2 teaspoons dark soy sauce
1 egg, beaten
1/4 cup flour
2 tablespoons cornstarch
1/2 teaspoon salt

Orange Sauce:
2 tablespoons light soy sauce
1/4 cup lemon juice
5 1/2 tablespoons sugar
1/4 teaspoon salt

3 tablespoons scallion, julienne cut
3 tablespoons ginger,  julienne cut
8 slices red chile pepper, julienne cut
2 fresh water chestnuts, peeled and sliced
2 1/4 cups peanut oil
3 thin orange sliced, peeled and cut into quarters
1/4 cup chicken stock
1 tablespoon cornstarch mixed with 1/4 cup water

Rub the beef sliced with the dark soy sauce. Then mix the slices with the beaten egg, flour, cornstarch, and salt. Let sit for 10 minutes and, rubbing with your fingers, work the beef together with the flour mixture again. Repeat in another 10 minutes.

Meanwhile, make the orange sauce. Combine the light soy sauce, lemon juice, sugar, and salt.

In a bowl put the scallion, ginger, chile pepper and water chestnuts.

In a wok or skillet, heat 2 cups of the peanut oil to 375 degrees. Keep it at that temperature while you cook the sauce.

Heat a skillet or saucepan to hot and add the remaining 1/4 cup of peanut oil. When hot, add the scallion and ginger mixture. Cook, stirring rapidly, for about 15 seconds just to coat with oil.  Add the orange slices and cook another 10 seconds. Add the orange sauce and chicken stock, and bring to a boil. Recombine the cornstarch and water mixture and add to the sauce. Allow to boil, thicken, and clear, then turn off the heat.

Meanwhile, add the beef to the oil and fry until crispy. Remove to drain. Then immediately add the meat to the sauce you just made and toss briefly to coat. Serve with rice. Makes 2 servings.


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