Ginger-Scallion Beef Broth Fondue

Ingredients

• 6 cups low-sodium beef broth
• 3 scallions, cut into 1-inch pieces
• 6 slices fresh ginger, each about the size of a quarter
• 2 cloves garlic, peeled and halved
• 4 whole peppercorns
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon mirin, rice wine, or medium dry sherry
• 3/4 pound beef tenderloin, thinly sliced
• 3/4 pound pork tenderloin, thinly sliced
• 8 ounces baby carrots, steamed crisp-tender
• 6 ounces thinly sliced daikon
• 8 ounces small white mushrooms, cleaned
• 1 red bell pepper, cored, seeded, and sliced into strips
• 8 scallions trimmed to 4-inch lengths
• 4 ounces canned water chestnuts, drained

Directions

1. Infuse the Beef Broth

   Combine the beef stock, scallions, ginger, garlic, and peppercorns in the fondue pot. Bring to a boil, then reduce the heat and simmer for 20–25 minutes to develop the ginger-scallion flavor.

2. Season the Broth

   Stir in the soy sauce and mirin once the broth has finished simmering. Keep the broth hot enough for table cooking.

3. Cook the Meat and Vegetables

   Use fondue forks or skewers to cook the thinly sliced beef, pork, and vegetables in the hot broth. Replenish the pot with warm beef stock as the liquid level drops. Serve with small bowls of steamed rice if desired.

Approximate Nutrition — Per Serving

Estimated from the listed ingredients. Assumes about 7 servings (1 serving).