Panda Garden on Garland Road is the newest addition to our neighborhood’s Chinese food scene. Just two months old, Panda Garden serves traditional dishes with a couple of added attractions.

“All meals come with an all-you-can-eat salad , soup and dessert bar,” says manager Su Chen. “And we serve a specialty called Peking potatoes – a fried potato in brown sauce that can be mixed with different kinds of meat.”

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The restaurant also offers a full lunch buffet and a drive-up window – a bit unusual for a rather nice looking “sit down” restaurant. Popular dishes are sesame chicken, lo mein, and beef with broccoli (see recipe). Note to the health conscious: the restaurant uses vegetable oil (soy bean) and no MSG. For information, call 214-328-5578.

CHINESE BEEF WITH BROCCOLI

Beef marinade: 1 tsp. cooking wine, 1 Tbs. soy sauce, ¼ tsp. baking soda, 1 Tbs. cornstarch, 3 Tbs. water

Main dish: ½ lb. sirloin or tenderloin of beef, ½ lb. broccoli, ½ cup oil, 6 ¾ inch green onion sections, 6 thin slices of ginger

Sauce: ½ Tbs. cooking wine, 2 Tbs. soy sauce, ½ tsp. sugar, ½ tsp. cornstarch, 1 Tbs. water

Remove any fat or muscle from the beef and cut, across the grain, into 1 ¼ inch slices. Place in marinade for 30 minutes. Before stir-frying, add one tablespoon of oil, and toss slightly to prevent sticking. Heat the pan, and add ½ cup oil. When medium hot (275 degrees F), add the beef, and stir to keep slices from sticking together, Stir-fry for about 20 seconds, until the meat changes color. Remove and drain. Leave three tablespoons of oil in the pan, and heat until very hot. Add the green onion and ginger, stir-frying until fragrant. Add broccoli and stir-fry for another 20 seconds. Add the sauce, beef mixture and toss slightly. Remove to serving plate. Serve hot.