Meat Fondue

Active Time: 1 hr 10 mins Additional Time: 1 hr 14 mins Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 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 Fondue 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 Directions 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. Originally appeared: Diabetic Living Magazine Rate It Nutrition Facts (per serving) 215 Calories 7g Fat 7g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size 4 ounces cooked meat and 1 to 2 tablespoons desired sauce each 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.

Meat Fondue