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Mongolian Fondue

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

Printed from tasteofhome.com Oct 11, 2008

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Mongolian Fondue cont.

1 cup cubed red onion (1-inch pieces)
1 jar (7 ounces) hoisin sauce
1 jar (4 ounces) Chinese hot mustard

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, 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

Printed from tasteofhome.com Oct 11, 2008

Mongolian Fondue

until pink. Cook vegetables until they reach desired doneness. Serve
with hoisin sauce, mustard sauce and reserved garlic-soy sauce.

Yield: 8 servings.