Meat Fondue

Recipe from Diabetic Living
Meat Fondue
4  ounces cooked meat and 1 to 2 tablespoons desired sauce
1 hr
by 3.0 4  people
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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)
Ginger-Wasabi Sauce
  • 1/2 cup thinly sliced green onions
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 2 tablespoons honey
  • 1 tablespoon wasabi paste
  • 2 teaspoons grated fresh ginger
  • 1/4 teaspoon salt

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

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

nutrition information

Per Serving: cal. (kcal) 215, Fat, total (g) 7, chol. (mg) 118, sat. fat (g) 2, carb. (g) 7, Monounsaturated 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 (g) 12.1, Cobalamin (Vit. B12) (g) 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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