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 Thai Basil Beef



THAI BASIL BEEF
The Big Bowl Restaurant Recipe

2/3 cup coconut milk
1 tablespoon minced ginger
1 1/2 tablespoons fish sauce
3/4 pound flank steak, thinly sliced across the grain
2 teaspoons dark soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
2 cups peanut oil
1/2 cup finely sliced red onion
1/4 cup red chile pepper, julienne cut
1/3 cup chicken stock
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup tightly packed basil leaves
juice of 1/4 large lime
1/2 teaspoon freshly ground black pepper for garnish
cilantro leaves for garnish

Simmer the coconut milk in a stainless steel pan for 5 minutes. Add the ginger and continue simmering until it reduces to 1/2 cup. Stir in the fish sauce and turn off the heat.

Marinate the beef in the dark soy sauce, cornstarch, and sesame oil for 30 minutes.

Heat 2 cups of peanut oil in a pot or wok until hot and not smoking. Add the beef and cook, separating the sliced, until the meat starts to change color but remains rare. Remove and drain, reserving the oil.

Heat a clean wok or skillet to hot, add 3 tablespoons of the reserved oil, and when hot, add the red onion and chile, and stir until the onion turns translucent. Add the coconut milk and chicken stock, sprinkle in the salt and sugar, and brink to a simmer. Add the beef and cook, stirring, briefly. Add the basil, toss, and then add the fresh lime juice. Toss again and serve garnished with the pepper and fresh cilantro. Makes 2 servings.


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