INGREDIENTS:

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, Rib Eye, Rib, Tenderloin or Striploin) 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)

1.Combine broth, soy sauce, gingerroot, garlic, coriander and onions in fondue pot or saucepan; 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.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.