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Teriyaki Beef Fondue


  • 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.