Teriyaki Beef Fondue

For the marinade:

3 tablespoons soy sauce

2 teaspoons ginger root, minced

1 tablespoon vegetable oil

1 tablespoon honey

1 tablespoon water

1 clove garlic, minced

1 pound beef tenderloin, sliced into thin strips

For the broth:

5 cups beef broth

1/3 cup soy sauce

2 tablespoons brown sugar

1 tablespoon cider vinegar

1 tablespoon sake

2 cloves garlic, minced

1 tablespoon ginger root, minced

For spicy Oriental sauce:

2 tablespoons soy sauce

1 1/2 tablespoons lemon juice

2 green chili peppers, chopped

1 clove garlic

2 teaspoons sesame oil

In a bowl, whisk together marinade ingredients, except for beef. Add beef strips to bowl and cover. Refrigerate at least one hour.

Combine ingredients for oriental sauce. Set aside until ready to serve.

In fondue pot or large saucepan, combine beef broth, soy sauce, brown sugar, vinegar, sake, garlic and ginger and bring to a boil. Reduce heat and simmer for 30 minutes.

Spear beef strips and cook in broth for three to five minutes. Dip cooked beef in spicy oriental sauce. Makes 20 servings.

Per serving: Calories, 71.2; protein, 5.5 grams; carbohydrates, 3.5 grams; total fat, 4 grams; cholesterol, 12.1 milligrams; saturated fat, .9 grams; dietary fiber, .1 grams; sodium, 824.4 milligrams; sugar, 2.1 grams; vitamin A, 3.6 retinol equivalents; vitamin C, 11.2 milligrams; calcium, 6.4 milligrams; iron, .6 milligrams; alcohol, .1 grams.

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