Meat Fondue

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

Active Time:
1 hrs 10 mins
Additional Time:
1 hrs 14 mins
Total Time:
1 hrs 10 mins
10 servings


Ginger-Wasabi Sauce

  • ½ cup thinly sliced green onions

  • ¼ cup rice vinegar

  • ¼ cup water

  • 2 tablespoons honey

  • 1 tablespoon wasabi paste

  • 2 teaspoons grated fresh ginger

  • ¼ teaspoon salt

Lemon-Pepper Aioli

  • ½ cup well-drained, bottled roasted red sweet peppers

  • ½ cup light mayonnaise

  • 1 teaspoon finely shredded lemon peel

  • 2 teaspoons lemon juice

  • 2 cloves garlic, minced

  • ¼ teaspoon ground pepper


  • 1 pound medium shrimp

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

  2. 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.

  3. 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.

  4. 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.

  5. 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 (per serving)

215 Calories
7g Fat
7g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 215
% Daily Value *
Total Carbohydrate 7g 3%
Dietary Fiber 1g 2%
Total Sugars 5g
Protein 29g 58%
Total Fat 7g 9%
Saturated Fat 2g 8%
Cholesterol 118mg 39%
Vitamin A 214IU 4%
Vitamin C 25mg 28%
Folate 12mcg 3%
Sodium 501mg 22%
Calcium 60mg 5%
Iron 3mg 14%
Magnesium 41mg 10%
Potassium 373mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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