Entrees
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Makes 6 to 8 servings
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Makes 6 to 8 servings
The Asian flavors of the broth transfer perfectly to the meats and vegetables. Pair with sauces below for a complete meal.
Ingredients
- 6cups good quality beef stock or broth (you may need 1 to 2 additional cups of stock/ broth to add during serving)
- 8 to 10slices peeled, fresh ginger, each about the size of a quarter
- 6whole peppercorns
- 4garlic cloves, peeled and halved
- 3scallions, trimmed and cut into 1-inch pieces
- 2tablespoons soy sauce, reduced sodium
- 2tablespoons mirin (Japanese rice wine)
- 1pound beef or pork tenderloin, thinly sliced
- 8ounces small white mushrooms, cleaned
- 8ounces extra-firm tofu, cut into 1-inch cubes
- 1small zucchini, cut into ½-inch rounds or half-moons
- ½pound edible pod or snow peas, trimmed steamed
- white or brown rice
Preparation
- 1. Put the beef stock/broth, ginger, peppercorns, garlic, scallions, soy sauce and mirin in the fondue pot. Set to Setting 6 to bring to a boil. Once boiling, reduce to Setting 3.5 to bring to a simmer. Allow to simmer for about 25 to30 minutes.
- 2. To serve, skewer pieces of beef or pork onto forks and cook until firm and cooked through in the simmering broth, about 3 to 5 minutes. Skewer vegetables and tofu and cook to taste. The vegetables and broth pair very well with a bowl of rice, or with the suggested dipping sauces below. If liquid cooks off too much, add additional stock/broth and allow to simmer for a few minutes before cooking foods.
