- 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
- 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 until pink. Cook vegetables until they reach desired doneness. Serve with hoisin sauce, mustard sauce and reserved garlic-soy sauce. Yield: 8 servings.
Originally published as Mongolian Fondue in Holiday & Celebrations Cookbook 2003 , p183
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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