Meat Fondue with four sauces
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Serves/Makes: 4
Ready in: 1-2 hrs
- 1 pound pounds boneless beef sirloin steak*
- OR
- 2 pounds boneless, skinless chicken breast halves
- OR
- 8 ounces peeled & deveined large shrimp
***
- 4 cups beef or chicken broth
- 2 green onions, thinly sliced
- 1 teaspoon grated fresh ginger
- 1 1/2 teaspoon whole black pepper
***Teriyaki Marinade***
- 1 cup soy sauce
- 1/2 cup dry sherry or white wine
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh garlic
- 2 tablespoons dark sesame oil
- 1/3 cup dark brown sugar
***Southwestern Cocktail Sauce***
- 3/4 cup bottled chili sauce
- 2 tablespoons finely chopped onion
- 1 tablespoon prepared horseradish
- 1/4 teaspoon garlic salt
- 3 tablespoons snipped fresh cilantro
- 4 teaspoons lime juice
- 1 jalapeno chili pepper, seeded & chopped
- 4 dashes bottled hot pepper sauce
***Wasabi Tartar Sauce***
- 1 cup mayonnaise or salad dressing
- 2 tablespoons finely chopped green onion
- 1 teaspoon wasabi paste
- 1 teaspoon finely shredded lemon peel
- 2 teaspoons lemon juice
***Sesame-Ginger Sauce***
- 1 cup soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons water
- 1/2 teaspoon toasted sesame seeds
- 1/2 teaspoon grated fresh ginger
***Sauce Royale***
- 1 cup sour cream
- 1 package dry onion soup mix
- 3 egg yolks
- 1 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- white pepper, to taste
- salt, to taste
Partially freeze beef or chicken. Thinly slice beef across the grain into bite-size strips; thinly slice chicken crosswise into bite-size strips. Set aside. Combine broth, onions, ginger, and pepper in a large saucepan. (If serving all three proteins, use either beef or chicken broth; use beef broth for beef, and chicken broth if serving only chicken and shrimp.) Bring mixture to a boil. Pour into a fondue pot and return to boiling. To serve, use a fondue fork to dip beef, chicken, or shrimp into broth; cook to desired doneness. Serve with a dipping sauce (below). Southwestern Cocktail Sauce: In a small bowl, combine all ingredients. Cover and refrigerate for up to one week. Wasabi Tartar Sauce: Combine, cover, and refrigerate for up to 1 week. Sesame-Ginger Sauce: Combine, cover, and refrigerate for up to 1 week. Sauce Royale: Blend sour cream and soup mix; add egg yolks, lemon juice and Worcestershire sauce and seasonings. Cook over low flame, stirring constantly until sauce starts to thicken slightly. Do not boil. Remove from heat and continue stirring as sauce thickens. Allow to cool before serving. * If desired, beef or chicken may be marinated using the following marinade. Teriyaki Marinade: Combine ingredients and marinate chicken or meat for several hours.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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