Ingredients
1/2 cup soy sauce1/4 cup water1 teaspoon white wine vinegar1-1/2 teaspoons minced garlic, divided1 cup sliced carrots (1/4 inch thick)2 cans (14-1/2 ounces each) beef broth1 teaspoon minced fresh gingerroot2 pounds boneless beef sirloin steak, cut into 2-1/2-inch x 1/4-inch strips1 pound turkey breast, cut into 2-1/2-inch x 1/4-inch strips1 pound uncooked large shrimp, peeled and deveined3 small zucchini, cut into 1/2-inch slices1 each medium sweet red, yellow and green pepper, cut into 1-inch chunks1 to 2 cups whole fresh mushrooms1 cup cubed red onion (1-inch pieces)1 jar (7 ounces) hoisin sauce1 jar (4 ounces) Chinese hot mustard
Preparation
In a saucepan, combine the soy sauce, water, vinegar and 1/2 teaspoon garlic; bring to a boil. Remove from the heat. Cover and refrigerate for at least 1 hour.
In a small saucepan, cook carrots in a small amount of water for 3 minutes or until crisp-tender; drain and pat dry. In a saucepan, bring the broth, ginger and remaining garlic to a boil. Transfer to a fondue pot and keep warm. Pat steak, turkey and shrimp dry with paper towels.
Use fondue forks to cook beef to desired doneness. Cook turkey until juices run clear. Cook shrimp until pink. Cook vegetables until they reach desired doneness. Serve with hoisin sauce, mustard sauce and reserved garlic-soy sauce.
