Asian Beef Hot-Pot

For a fun party, or family dinner, try this lighter recipe of beef fondue


  • 5 cups (1.25 L) beef broth
  • 1 tbsp (15 mL) soy sauce
  • 2 tsp (10 mL) minced gingerroot
  • 2 cloves garlic, minced
  • 3 tbsp (45 mL) chopped fresh coriander or cilantro
  • 3 green onions, sliced
  • 1 lb (500 g) Grilling Steak (Top Sirloin, Tenderloin, Striploin, Prime Rib or Rib Eye) cut into 3/4 inch cubes
  • 4 cups (1 L) broccoli or cauliflower florets, mushrooms, red pepper chunks or zucchini cubes
  • 2 cup(s) (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)

Combine broth, soy sauce, gingerroot, garlic, coriander and onions in fondue pot or saucepan; bring to a boil and heat 5 minutes.

ArrangeĀ  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.

To make soup: top up broth left in fondue pot with water or additional broth to make 4 cups (1 L); add spinach and noodles. Season with additional green onions and coriander, if desired. Boil 5 minutes or until noodles are tender.

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