meat-fondue

Appetizers Collection

Meat Fondue

Everyone can have fun cooking their own steak, chicken and shrimp in only minutes. Enjoy with Ginger-Wasabi Sauce and Lemon-Pepper Aioli.

Ingredients

Ginger-Wasabi Sauce

  • ½ cup thinly sliced green onions
  • ¼ cup rice vinegar
  • ¼ cup water
  • 2 tablespoons honey
  • 1 tablespoon wasabi paste
  • 2 teaspoons grated fresh ginger
  • ¼ teaspoon salt

Lemon-Pepper Aioli

  • ½ cup well-drained, bottled roasted red sweet peppers
  • ½ cup light mayonnaise
  • 1 teaspoon finely shredded lemon peel
  • 2 teaspoons lemon juice
  • 2 cloves garlic, minced
  • ¼ teaspoon ground pepper

Fondue

  • 1 pound medium shrimp
  • 1 pound skinless, boneless chicken breast halves
  • 12 ounces boneless beef sirloin steak
  • 4 cups reduced-sodium chicken broth
  • ½ cup thinly sliced green onions
  • 1 clove garlic, peeled and halved
  • ½ teaspoon whole black peppercorns
  • ¼ teaspoon crushed red pepper

Directions

  1. To prepare Ginger-Wasabi Sauce: In a small bowl combine green onions, rice vinegar, water, honey, wasabi paste, ginger, and salt.

  2. To prepare Lemon-Pepper Aioli: Place roasted peppers in a blender or food processor; cover and blend or process until smooth. Transfer to a small bowl. Add mayonnaise, lemon peel, lemon juice, garlic, and black pepper. Stir until well combined.

  3. To prepare fondue: Thaw shrimp, if frozen. Partially freeze chicken and beef for easier slicing. Peel and devein shrimp; rinse shrimp and pat dry with paper towels. Thinly slice chicken crosswise into bite-size strips. Thinly slice beef across the grain into bite-size strips. Arrange shrimp, chicken, and beef on a platter, keeping meats separate.

  4. In a large saucepan combine broth, green onions, garlic, peppercorns and, if desired, crushed red pepper. Bring broth mixture to boiling. Pour into a fondue pot. Return to boiling.

  5. To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth; cook shrimp until opaque, chicken until no longer pink, and beef until desired doneness (allow 1 to 3 minutes for each piece). Serve with Ginger-Wasabi Sauce and/or Lemon-Pepper Aioli.