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Teriyaki Beef Fondue

While we continue to average at least one new recipe each week I haven’t been overly impressed with how some of them have turned out lately (we’ve tried a snickers cake, granola bars, low fat version of fettucine alfredo and a pork chop dish – which wasn’t too bad). Therefore the recipes to date include ones that are tried and true family favourites!

On that note this fondue is Yummy! We marinate the beef overnight which adds to the overall flavour. Once we are finished fondueing we freeze the leftover broth for later use in a beef & barley stew. The type of fondue pot we use for oil or broth fondues is an electric one which regulates the temperature better than a low flame (we have a couple!). You may need to add extra broth as it does cook down a little.

Adapted From: The 125 Best Fondue Recipes

 Teriyaki Beef Fondue

Marinade
3 tbsp soy sauce
1 tbsp vegetable or olive oil
1 tbsp water
1 tbsp honey
2 tsp minced ginger root
1 clove garlic, minced
1 lb beef thinly sliced (top sirloin or tenderloin)

Broth
5 cups beef broth
1/3 cup soy sauce
1 tbsp brown sugar
1 tbsp cider vinegar
1 tbsp sake or sherry (we use sherry)
2 cloves garlic (or to taste)
1 tbsp minced ginger root

1. Marinade: In a bowl or zip lock bag whisk/mix together soy sauce, oil, water, honey, ginger and garlic. Mix well. Either put into a bowl with beef or into the ziplock bag and toss to coat beef. Cover/close bag and refrigerate for at least 30 minutes.

2. Broth: In a large saucepan, combine beef broth with soy sauce, brown sugar, vinegar, sake, garlic and ginger. Bring to a boil. Reduce heat and simmer, covered, for 20 to 30 minutes. Transfer to fondue pot, setting flame to keep at a simmer.

Remove beef from marinade, spear with your fondue fork and fondue each piece for 3-5 minutes or until cooked to desired doneness.

Enjoy with a nice robust bottle of red wine!

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