Beef Fondue (Fondue Chinoise)
4 Review(s)
30 Min
Prep : 15 Min Cook: 15 Min
Sure, you've tried a chocolate fondue and a cheese fondue, but have you tried a beef fondue? Get that fondue pot out and give our Beef Fondue (Fondue Chinoise) recipe a try - it's perfect for casual get-togethers and cold-weather entertaining.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
4 cups 25%-less-sodium beef broth
2
2 Tbsp. soy sauce
3
2 Tbsp. dry sherry
4
3 thin slices gingerroot
5
2 green onions, sliced
6
1 cup Kraft Mayo Real Mayonnaise
7
3 Tbsp. Kraft Asian Sesame Dressing
8
1-1/2 lb. (725 g) beef strip loin steak
9
3 portobello mushrooms
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How do I make it ?
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Step 1
Combine broth, soy sauce, sherry, ginger and onions in medium saucepan or fondue pot. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. Meanwhile, mix mayonnaise and dressing; set aside. Cut steak into 1/8-inch-thick slices and mushrooms into 1/4-inch-thick slices. Arrange on platter. Step 2
Transfer hot broth to fondue pot if not already in fondue pot; place over heat source. Return broth to boil. Insert meat and mushrooms on fondue sticks; place in hot broth mixture. Cook 3 to 4 min. or until meat is cooked through and mushrooms are tender, adjusting heat as necessary for the broth to maintain a constant low rolling boil. Step 3
Serve with the mayonnaise mixture. Nutrition
Calories
360
Calories From Fat
0
% Daily Value
Fat 31 g
Saturated fat 7 g
35 %
Cholesterol 50 mg
Sodium 410 mg
17 %
Carbohydrate 4 g
Fibre 1 g
Sugars 0 g
Protein 17 g
Vitamin A
0 %
Vitamin C
0 %
Calcium
2 %
Iron
10 %
Servings
Makes 8 servings, 1/8th recipe (280 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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