Entrée

Beef Fondue (Fondue Chinoise)

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prep time

15 min

total time

30 min

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kraft

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What You Need

4 cups 25%-less-sodium beef broth

2 Tbsp. soy sauce

2 Tbsp. dry sherry

3 thin slices gingerroot

2 green onions, sliced

1 cup Kraft Mayo Real Mayonnaise

3 Tbsp. Kraft Asian Sesame Dressing

1-1/2 lb. (725 g) beef strip loin steak

3 portobello mushrooms

Make It

COMBINE broth, soy sauce, sherry, ginger and onions in medium saucepan or fondue pot. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. Meanwhile, mix mayonnaise and dressing; set aside. Cut steak into 1/8-inch-thick slices and mushrooms into 1/4-inch-thick slices. Arrange on platter.

TRANSFER hot broth to fondue pot if not already in fondue pot; place over heat source. Return broth to boil. Insert meat and mushrooms on fondue sticks; place in hot broth mixture. Cook 3 to 4 min. or until meat is cooked through and mushrooms are tender, adjusting heat as necessary for the broth to maintain a constant low rolling boil.

SERVE with the mayonnaise mixture.