Servings:
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about
scaling
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Cook Time: |
1 hr |
Prep Time: |
30 mins |
Cook Method: |
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Cook Temp: |
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1. One hour before preparing fondue, place beef in the freezer. Partially freezing the beef makes it easier to slice thinly, and it needs to be thin to cook properly in the fondue.
2. Prepare any or all of the three dipping sauces. In separate small bowls, whisk together the ingredients for each sauce. Set
aside for at least 30 minutes for flavors to blend. May be prepared 1 day in advance and stored, covered, in refrigerator. Bring to room temperature before serving.
3. When beef is partially frozen, slice it against the grain into very thin (1.4-inch) rectangular slices. Arrange on a serving plate and place on the table.
4. Put corn, snow peas, and green pepper pieces in separate bowls and place on the table, along with the dipping sauces.
5. In a large saucepan, bring the broth and five-spice powder to a boil on medium-high heat. Lower heat and reduce to a simmer.
Add Worcestershire sauce, soy sauce, scallion, garlic, and inger. Simmer for 10 minutes. Strain and transfer broth to the fondue pot (discard solids). Keep warm over a fondue burner.
6. Use dipping forks or chopsticks to cook the meat and the vegetables in the hot broth. Each diner can cook the meat according to taste (it takes about 30 seconds to cook the beef to medium, 45 seconds for medium-well done), then dip cooked meat and vegetables in the dipping sauces. Remaining broth may be saved for another use or discarded.
Nutrition Facts |
|
Serving Size
(647g
)
|
|
Servings Per Container
4
|
| Amount Per Serving |
| Calories 561 |
Calories from Fat 142 |
| |
% Daily Value * |
| Total Fat 15.7g |
25% |
| Saturated Fat 5g |
25% |
| Trans Fat 0g |
|
| Cholesterol 58mg |
19% |
| Sodium 1063mg |
44% |
| Total Carbohydrate 59g |
20% |
| Dietary Fiber 16g |
62% |
| Sugars 9g |
|
| Protein 46g |
|
| Vitamin A 11% |
Vitamin C 107% |
| Calcium 8% |
Iron 27% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
1 lb |
Hannaford Inspirations Angus Flank Steak, frozen for 1 hour |
|
15 oz |
can baby corn, rinsed and drained |
|
1 cup |
Snow peas, fresh |
|
1 ea |
Green bell pepper |
|
32 oz |
Beef broth, low sodium |
|
1/2 tsp |
Chinese five spice, powder |
|
1 tsp |
Worcestershire sauce |
|
1 Tbs |
Soy sauce, low sodium |
|
1 ea |
Medium scallions, trimmed and thinly sliced |
|
2 ea |
Garlic cloves, peeled and sliced |
|
2 svg |
Fresh ginger root, slices |
|
1/4 cup |
Hannaford Inspirations Ginger Teriyaki Stir Fry Sauce |
|
1/4 cup |
Rice vinegar |
|
1 tsp |
Minced garlic |
|
1 Tbs |
Sesame seeds |
|
1/4 cup |
Inspirations Mandarin Orange Stir Fry Sauce |
|
1/4 cup |
Orange juice |
|
1 tsp |
Minced fresh ginger |
|
1 tsp |
Fresh orange peel, zested |
|
1/4 cup |
Inspirations Garlic Peanut Stir Fry Sauce |
|
1/4 cup |
Canned chicken broth, low sodium |
|
1 Tbs |
Lime juice |
|
1/8 tsp |
Red pepper flakes |
|
