The 125 Best Fondue Recipes/Ilana Simon 2001

Teriyaki Beef Fondue
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
MARINADE: 3 tbsp/15ml soy sauce 1 tbsp/15ml vegetable oil 1 tbsp/15ml water
1 tbsp/15ml honey 2 tsp/10ml minced ginger root 1 clove garlic, minced
1 lb/500g beef tenderloin, thinly sliced into 1-inch (2.5cm) strips BROTH: 5 cups/1.25L beef broth, homemade or canned (2 cans + 2 cans water) 1/3 cup/75ml soy sauce
2 tbsp/25ml brown sugar 1 tbsp/15ml cider vinegar 1 tbsp/15ml sake or sherry
2 cloves garlic, minced 1 tbsp/15mL minced ginger root



1 MARINADE: In a bowl whisk together soy sauce, oil, water, honey, ginger and garlic. Mix well.
2 In a shallow casserole, cover beef strips with marinade, tossing to coat well. Cover and refrigerate for at least 30 minutes.
3 BROTH: In a large saucepan, combine beef broth with soy sauce, brown sugar, vinegar, sake, garlic and ginger. Bring to a boil. Reduce heat and simmer, covered, for 20 to 30 minutes. Transfer to fondue pot, setting flame to keep at a simmer.
4 Remove beef strip from marinade, roll and spear with fondue fork. Fondue for 3 to 5 minutes or until cooked to desired doneness.

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