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 forty plus years as it was huge back in the 1970’s and since then it’s popularity continues to come and go. I’ve never been one to care about what’s popular and what’s not, and while my parents never owned a fondue, I discovered melting cheese in a pan on the stove and dipping bread in to be an earth shattering experience and one I would frequent regularly until I moved away. I got my first fondue when I moved to Vancouver and my whole world became much happier (cheese and bread, need I say more).
My husband Rob and I fondued regularly when we were dating and now we fondue all the time as a family. It’s such a fun way to spend an evening with friends, family or even just the four of us, sometimes five when we have an International Student living with 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.
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)
- 5 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 or zip lock bag whisk/mix together soy sauce, oil, water, honey, ginger and garlic. Mix well. Either put into a bowl with beef or into the ziplock bag and toss to coat beef. Cover/close bag and refrigerate for at least 30 minutes.
- Remove beef from marinade, spear with your fondue fork and fondue each piece for 3-5 minutes or until cooked to desired doneness.
- In a large saucepan, combine beef broth with soy sauce, brown sugar, vinegar, sake, garlic and 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.