Beef Fondue (Fondue Chinoise) – a delicious recipe with soy sauce, sherry, thin slices gingerroot, green onions, Mayonnaise, Sesame Dressing. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine broth, soy sauce, sherry, ginger and onions in medium saucepan or fondue pot.
2
Bring to boil on medium-high heat.
3
Reduce heat to medium-low; simmer 15 min.
4
Meanwhile, mix mayonnaise and dressing; set aside.
5
Cut steak into 1/8-inch-thick slices and mushrooms into 1/4-inch-thick slices.
6
Arrange on platter.
7
Transfer hot broth to fondue pot if not already in fondue pot; place over heat source.
8
Return broth to boil.
9
Insert meat and mushrooms on fondue sticks; place in hot broth mixture.
10
Cook 3 to 4 min.
11
or until meat is cooked through and mushrooms are tender, adjusting heat as necessary for the broth to maintain a constant low rolling boil.
12
Serve with the mayonnaise mixture.
655
kcal
Calories
56
g
Fat
26
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups 25%-less-sodium beef broth, 2 Tbsp. soy sauce, 2 Tbsp. dry sherry, 3 thin slices gingerroot, and more.
Yes, Beef Fondue (Fondue Chinoise) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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