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Mongolian Fondue

Mongolian Fondue
Mealtime is so much fun and filled with laughter and conversation when fondue is on the menu. I created this recipe after tasting something similar in a restaurant. Family and friends request it often.
6-8 ServingsPrep: 15 min. + chilling Cook: 20 min.

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1 teaspoon white wine vinegar
  • 1-1/2 teaspoons minced garlic, divided
  • 1 cup sliced carrots (1/4 inch thick)
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 teaspoon minced fresh gingerroot
  • 2 pounds boneless beef sirloin steak, cut into 2-1/2-inch x 1/4-inch strips
  • 1 pound turkey breast, cut into 2-1/2-inch x 1/4-inch strips
  • 1 pound uncooked large shrimp, peeled and deveined
  • 3 small zucchini, cut into 1/2-inch slices
  • 1 each medium sweet red, yellow and green pepper, cut into 1-inch chunks
  • 1 to 2 cups whole fresh mushrooms
  • 1 cup cubed red onion (1-inch pieces)
  • 1 jar (7 ounces) hoisin sauce
  • 1 jar (4 ounces) Chinese hot mustard

Directions

  • In a saucepan, combine the soy sauce, water, vinegar and 1/2 teaspoon
  • garlic; bring to a boil. Remove from the heat. Cover and refrigerate
  • for at least 1 hour.
  • In a small saucepan, cook carrots in a small amount of water for 3
  • minutes or until crisp-tender; drain and pat dry. In a saucepan,
© Taste of Home 2013

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Mongolian Fondue (continued)

Directions (continued)

  • bring the broth, ginger and remaining garlic to a boil. Transfer to
  • a fondue pot and keep warm. Pat steak, turkey and shrimp dry with
  • paper towels.
  • Use fondue forks to cook beef to desired doneness. Cook turkey until
  • juices run clear. Cook shrimp until pink. Cook vegetables until they
  • reach desired doneness. Serve with hoisin sauce, mustard sauce and
  • reserved garlic-soy sauce. Yield: 8 servings.
Nutrition Facts: 1 serving equals 364 calories, 8 g fat (2 g saturated fat), 184 mg cholesterol, 1,826 mg sodium, 21 g carbohydrate, 3 g fiber, 50 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013