Meat Fondue
Recipe from Diabetic Living

Meat Fondue

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Servings: 10
Serving size: 4  ounces cooked meat and 1 to 2 tablespoons desired sauce
Prep Time: 1 hr
Related Categories: Appetizers, Beef, Chicken, Fish and Seafood
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  • 1   pound 
    fresh or frozen large shrimp in shells
  • 1   pound 
    skinless, boneless chicken breast halves
  • 12   ounces 
    boneless beef sirloin steak
  • 4   cups 
    reduced-sodium chicken broth
  • 1/2  cup 
    thinly sliced green onions
  • 1   clove 
    garlic, peeled and halved
  • 1/2  teaspoon 
    whole black peppercorns
  • 1/4  teaspoon 
    crushed red pepper (optional)
  • 1   recipe 
    Ginger-Wasabi Sauce and/or Lemon-Pepper Aioli (below)
Lemon-Pepper Aioli
  • 1/2  cup 
    well-drained, bottled roasted red sweet peppers
  • 1/2  cup 
    light mayonnaise
  • 1   teaspoon 
    finely shredded lemon peel
  • 2   teaspoons 
    lemon juice
  • 2   
    cloves garlic, minced
  • 1/8  teaspoon 
    black pepper

Ginger-Wasabi Sauce
  • 1/2  cup 
    thinly sliced green onions
  • 1/4  cup 
    rice vinegar
  • 1/4  cup 
  • 2   tablespoons 
  • 1   tablespoon 
    wasabi paste
  • 2   teaspoons 
    grated fresh ginger
  • 1/4  teaspoon 

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.
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.
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. Makes 10 (4 ounces cooked meat and 1 to 2 tablespoons desired sauce each) servings.
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. Makes about 1 cup.

Ginger-Wasabi Sauce
In a small bowl combine green onions, rice vinegar, water, honey, wasabi paste, ginger, and salt. Makes about 1 cup.

Nutrition information
Per Serving: cal. (kcal) 215, Fat, total (g) 7, chol. (mg) 118, sat. fat (g) 2, carb. (g) 7, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 5, pro. (g) 29, vit. A (IU) 194.36, vit. C (mg) 24.21, Thiamin (mg) 0.13, Riboflavin (mg) 0.19, Niacin (mg) 9.08, Pyridoxine (Vit. B6) (mg) 0.45, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 1.59, sodium (mg) 501, Potassium (mg) 373, calcium (mg) 60.58, iron (mg) 2.52, Other Carb () 0.5, Lean Meat () 4, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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