Beef with Sweet-and-Sour Marinade |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| MARINADE: 3 tbsp/45 ml vegetable oil | 3 tbsp/45 ml red wine | 2 tbsp/25 ml vinegar |
| 2 tbsp/25 ml water | 1 tbsp/15 ml brown sugar | 1 tbsp/15 ml ketchup |
| 1 clove garlic, minced | 1 tbsp/15 ml minced ginger root | 1/2 tsp/2 ml garam masala |
| salt and freshly ground black pepper to taste | 1 lb/500g beef tenderloin, thinly sliced and cut into 1-inch (2.5 cm) strips | oil for fondue |
| 1 | In a bowl whisk together oil, wine, vinegar, water, brown sugar, ketchup, garlic, ginger, garam marsala and salt and pepper to taste. Place beef in a shallow casserole; pour marinade over and toss to coat. Cover and marinate for at least 1 hour in refrigerator. |
| 2 | In a saucepan heat oil to 375 F (190 C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full. |
| 3 | Remove each beef slice from marinade, shaking off any excess. Pat dry with a paper towel. Roll up slice and spear with fondue fork. Fondue for 1 to 2 minutes or until cooked to desired doneness. |