Chinese Beef Hot Pot - Fondue Chinoise

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 04/20/22
Fondue chinoise
Teubner/Getty Images
Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
243 Calories
10g Fat
4g Carbs
32g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 243
% Daily Value*
Total Fat 10g 12%
Saturated Fat 4g 20%
Cholesterol 90mg 30%
Sodium 888mg 39%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 32g
Vitamin C 1mg 6%
Calcium 38mg 3%
Iron 2mg 12%
Potassium 495mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A general rule when serving hot pot is to keep the broth bland and the dips spicy. The beauty of this combination is that it allows guests to season the food according to their own taste. On the other hand, there are no hard and fast rules. Feel free to adapt the basic broth recipe as desired.  

Suggested side dishes (to be enjoyed as is or cooked in the broth if desired):

  • Baby corn
  • Fresh mushrooms
  • Bean thread noodles (cook them in the broth at the end of the meal)
  • Lettuce
  • Mango chutney
  • It's not traditional, but you can also serve crusty bread for dunking in the broth or steamed buns

Suggested dips:
Soy sauce, Soy with Ginger Dressing, Sesame Paste, preserved bean curd, Hot Mustard, Chili Oil, Peanut Sauce, or your favorite hot sauce.

Ingredients

  • 1 to 1/2 pounds flank steak

  • 6 cups water

  • 2 (2-ounce) packets beef bouillon

  • 2 tablespoons white wine

  • 2 tablespoons soy sauce

  • 1 green onion

  • 2 slices ginger

  • Freshly ground white pepper, to taste, optional

Steps to Make It

  1. Cut the beef into paper-thin rectangular slices. (Freeze the beef for 1 to 2 hours to make cutting easier, or ask the butcher to cut it for you.)

  2. Prepare the side dishes (see suggested list below), washing and draining the vegetables. If using in the fondue, cut the mushrooms into bite-sized pieces. Shred the lettuce or chop as desired.

  3. Lay the beef and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls.

  4. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.

  5. Combine the water and beef bouillon and bring to a boil. Turn down to a simmer and add the white wine, soy sauce, green onion, and ginger. Transfer enough broth so that the fondue pot is approximately 2/3 to 3/4 full. (How much broth you need will depend on the size of the fondue pot.)

  6. Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.

  7. Use dipping forks to cook the food in the hot broth and then dip in the sauces as desired.

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