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

Diabetic Living Magazine


Recipe Summary

1 hr 10 mins
1 hr 10 mins


Ginger-Wasabi Sauce
Lemon-Pepper Aioli


Instructions Checklist
  • To prepare Ginger-Wasabi Sauce: In a small bowl combine green onions, rice vinegar, water, honey, wasabi paste, ginger, and salt.

  • To prepare Lemon-Pepper Aioli: Place roasted peppers in a blender or food processor; cover and blend or process until smooth. Transfer to a small bowl. Add mayonnaise, lemon peel, lemon juice, garlic, and black pepper. Stir until well combined.

  • To prepare fondue: 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.

  • 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.

  • 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 Facts

4 ounces cooked meat and 1 to 2 tablespoons desired sauce each
215 calories; protein 28.8g; carbohydrates 7.2g; dietary fiber 0.5g; sugars 4.8g; fat 7.1g; saturated fat 1.6g; cholesterol 117.8mg; vitamin a iu 213.6IU; vitamin c 24.9mg; folate 11.6mcg; calcium 60.4mg; iron 2.5mg; magnesium 40.5mg; potassium 372.8mg; sodium 501.1mg.

4 lean-protein, 1/2 other carb