6 cups good quality beef stock or broth (low-sodium) + 2 cups additional hot broth to add as needed 3 scallions, cut in 1-inch pieces 6 slices fresh ginger, each about the size of a quarter 1-2 cloves garlic, peeled and halved 4 whole peppercorns 1 tablespoon low-sodium soy sauce 1 tablespoon mirin, rice wine or medium dry sherry ¾ pound beef tenderloin, thinly sliced ¾ pound pork tenderloin, thinly sliced 8 ounces baby carrots, steamed to crisp-tender 6 ounces thinly sliced daikon 8 ounces small white mushrooms, cleaned 8 ounces firm tofu, cut into bite-sized cubes 8 scallions, trimmed to 4-inch lengths 4 ounces canned water chestnuts, drained steamed rice, optional
295 Calories (45% from fat) • carb. 16g • pro. 26g • fat 15g • sat. fat 5g • chol. 58mg • sod. 167mg • calc. 112mg • fiber 3g
Place the beef stock, scallions, ginger, garlic, and peppercorns in the Cuisinart® Fondue Pot. Set temperature at Setting 6 and bring to a boil. Reduce to Setting 3 and simmer for about 20 - 25 minutes, until broth has taken on the flavors of the ginger and scallions. Use skewers to dip slices of beef or pork tenderloin, and the accompanying vegetables into the stock. May be served with small bowls of hot steamed rice for each diner. Add additional warm beef stock to the Fondue Pot as needed to keep the liquid deep enough for dipping and cooking.