Enjoy this healthy and delicious Teriyaki Beef Fondue with all your favourite dippers and a few you may not have thought about.
This Teriyaki Beef Fondue is one of the first recipes I ever added to my blog back in 2006. Amazing how time flies. Fondue has been around for well over fifty years as it was huge back in the 1970’s and since then it’s popularity continues to come and go. But it’s never gone away.
My parents never owned a fondue, but I thought melting cheese in a fry pan and dipping bread in the melted cheese was spectacular. I got my first fondue when I moved to Vancouver (1989) and my whole world became much happier (cheese and bread, need I say more). I fondued throughout the 1990’s and accessories were readily available everywhere.
Met my husband and learned quickly he loves fondue too. So we kept adding to our hardware collection and trying new recipes. Now we fondue as a family as it’s such a fun way to spend an evening with friends, family or even just the four of us. Great food, drink and conversation.
We mostly do a broth variation, couple of cheese and a dessert fondue. We rarely ever do oil as we find it leaves an oil residue in the house, on our clothes and in our hair. Plus broth is more flavourful, a healthier option, and safer if your kids are young.
We prepare a variety of items for dipping. With broth fondue you can dip par boiled baby potatoes, smoked cooked sausage or pepperoni, the kids like dipping mushrooms and even some vegetable pieces (no judging). For cheese we run the gauntlet here and prepare cauliflower, lightly steamed broccoli, bread, taco chips, an array of veggies, and more. Plus crossover the sausage, pepperoni and baby potatoes for more fun on your stick.
This fondue is flavourful and to enhance it even more we marinate the beef overnight which adds the wow factor to the beef. Once we are finished fondueing we freeze the leftover broth for later use in a beef stew, soup or casserole of sorts. Right now we are into electric fondue pots for our broth and the fondue oil pot for our cheese or chocolate fondues. Electric fondue pots allow us to better regulate the temperature for our meat fondues. Always have additional broth on hand as it cooks down and intensifies the flavour as it simmers in your pot. Making it the perfect leftover pot of brothy goodness.
If you have remaining beef leftover, cook it all at the end and save it for adding to wraps or sandwiches the next day.
Cool down leftover broth and freeze for later use in soups, stews and any dish requiring beef broth.
We further make sure everyone has at least 2-3 sticks on hand. One for meat and one for cheese. Leftover raw meat gets tossed into the pot for a quick cook and refrigerating before cooling the broth down to freeze.
Try this fun fondue on your next date night, family gathering or hanging out with friends.
- 3 tbsp soy sauce
- 1 tbsp vegetable or olive oil
- 1 tbsp water
- 1 tbsp honey
- 2 tsp minced ginger root
- 1 clove garlic, minced
- 1 lb beef thinly sliced (top sirloin or tenderloin)
- 8 cups beef broth
- ⅓ cup soy sauce
- 1 tbsp brown sugar
- 1 tbsp cider vinegar
- 1 tbsp sake or sherry (we use sherry)
- 2 cloves garlic (or more)
- 1 tbsp minced ginger root
- Marinade: In a bowl whisk together 3 tbsp soy sauce, oil, water, honey, 2 tsp ginger and 1 clove garlic. Add your beef and mix to combine.
- Cover bowl with plastic wrap or pour all into a plastic zip up bag. Toss to coat beef. Refrigerate for a minimum of 30 minutes or longer if you can.
- In a large saucepan, combine beef broth with ⅓ cup soy sauce, brown sugar, vinegar, sake, 2 cloves garlic and 1 tbsp ginger. Bring to a boil. Reduce heat and simmer, covered, for 20 to 30 minutes.
- Transfer to fondue pot, setting flame to keep at a simmer.
- Remove beef from marinade, spear with your fondue fork and fondue each piece for 3-5 minutes or until cooked to desired doneness.
- As you fondue your broth will cook down. Have extra broth on hand to top up ensuring your forks with beef are always covered with broth.