INGREDIENTS
| 5 cups |
|
1.25 L |
|
beef broth |
| 1 tbsp |
|
15 mL |
|
soy sauce |
| 2-3 tsp |
|
10-15 mL |
|
minced gingerroot |
| 2 |
|
2 |
|
cloves garlic, minced |
| 3 tbsp |
|
45 mL |
|
chopped fresh coriander or cilantro |
| 3 |
|
3 |
|
green onions, sliced |
| 1 lb |
|
500 g |
|
Beef Fondue cubes or Grilling Steak (Top Sirloin, Rib Eye, Rib, Tenderloin or Striploin) cut into 3/4 |
| 4 cups |
|
1 L |
|
broccoli or cauliflower florets, mushrooms, red pepper chunks or zucchini cubes |
| SOUP: |
|
|
|
|
| 2 cups |
|
500 mL |
|
coarsely shredded spinach |
| 1 oz |
|
30 g |
|
thin rice vermicelli or fine noodles, broken (about 1 cup/250 mL) |
| |
|
|
|
|
| DIPPING |
|
SAUCES: |
|
peanut, honey garlic, teriyaki or soy (optional) |
COOKING TIME: 15 minutes
DIRECTIONS
1. In a fondue pot, hot pot or small wok combine first 6 ingredients; bring to a boil and heat 5 minutes.
2. Arrange beef cubes and vegetable pieces on separate platters; set on table near fondue pot allowing everyone to cook their own in the boiling broth with fondue forks, dipping in sauces if desired.
3. When everyone has finished be sure there is about 4 cups broth left in fondue pot, if not add some water or broth; add spinach and noodles. Season with additional green onions and coriander, if desired. Boil 5 minutes or until noodles are tender.
4. Serve in individual soup bowls.
|
NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 233 Calories |
|
5.8 g Fat |
| 32 g Protein |
|
13 g Carbohydrates |
|
