Enjoy this healthy and delicious Teriyaki Beef Fondue with all your favourite dippers including a few you may not have thought about.
Teriyaki Beef Fondue
This 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.
We prefer broth fondue to oil as the oil leaves a scent in hair, clothes and the house. It’s also not safe to have out with little kids. Plus we always have leftover broth which gets frozen and turned into soups or stews.
Marinating the beef and flavouring the broth ensure this fondue packs a punch.
My life Fondueing
As a youngster I was obsessed with melting cheese in a fry pan and dipping bread in the melted cheese. 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’ve been fondueing ever since.
When I met my husband I 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 together or even with friends. Always great food, drink and conversation.
What to dip in this Fondue
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, sometimes 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.
This recipe will feed 6 easily although we serve this fondue alongside a cheese fondue so there will be some leftovers at the end. When everyone is done, turn your heat off and toss in the extra beef. Remove immediately to ensure it doesn’t over cook and become chewy. Eat the next day as is, with dippers, or in a crusty bun.
Right now we are into electric fondue pots for our broth and use the gel oil pot for our cheese or chocolate fondues.
Electric pots allow you to better regulate the temperature for our meat fondues. Keep 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.
The oil gel fondue pot is perfect for keep the heat steady when you are fondueing chocolate or cheese.
We are full of tips and tricks when it comes to fondueing. You could hold back some of the dippers, make a quick batch of vermicelli or rice noodles and after a few rounds of dipping, turn this broth into a tasty soup!
- Cook leftover raw meat right in the broth. It’s delicious the next day in wraps or sandwiches.
- Cool down leftover broth and freeze for later use in soups, stews and any dish requiring beef broth.
- You can serve this fondue with dips, even barbecue sauce to dip your meat in.
- Offer each fonduer 2-3 sticks. One for the raw meat, one for the cooked meat and if you are doing a cheese fondue, one for cheese.
- Have extra broth on hand to top it up as the broth does cook down.
Looking for more fun fondue recipes to try?
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 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
- 1/3 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 1/3 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.