Meat Fondue

Meat Fondue

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From: Diabetic Living Magazine

Everyone can have fun cooking their own steak, chicken and shrimp in only minutes. Enjoy with Ginger-Wasabi Sauce and Lemon-Pepper Aioli.

Ingredients 10 servings

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Original recipe yields 10 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 pound skinless, boneless chicken breast halves
  • 1 pound skinless, boneless chicken breast halves
  • 12 ounces boneless beef sirloin steak
  • 4 cups reduced-sodium chicken broth
  • ½ cup thinly sliced green onions
  • 1 clove garlic, peeled and halved
  • ½ teaspoon whole black peppercorns
  • ¼ teaspoon crushed red pepper
  • 1 recipe Ginger-Wasabi Sauce and/or Lemon-Pepper Aioli (see associated recipes)

Preparation

  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Partially freeze chicken and beef for easier slicing. Peel and devein shrimp; rinse shrimp and pat dry with paper towels. Thinly slice chicken crosswise into bite-size strips. Thinly slice beef across the grain into bite-size strips. Arrange shrimp, chicken, and beef on a platter, keeping meats separate.
  2. In a large saucepan combine broth, green onions, garlic, peppercorns and, if desired, crushed red pepper. Bring broth mixture to boiling. Pour into a fondue pot. Return to boiling.
  3. To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth; cook shrimp until opaque, chicken until no longer pink, and beef until desired doneness (allow 1 to 3 minutes for each piece). Serve with Ginger-Wasabi Sauce and/or Lemon-Pepper Aioli.

Nutrition information

  • Serving size: 4 ounces cooked meat and 1 to 2 tablespoons desired sauce each
  • Per serving: 215 calories; 7 g fat(2 g sat); 1 g fiber; 7 g carbohydrates; 29 g protein; 12 mcg folate; 118 mg cholesterol; 5 g sugars; 214 IU vitamin A; 25 mg vitamin C; 60 mg calcium; 3 mg iron; 501 mg sodium; 373 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 4 lean-protein, ½ other carb

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