- 8 to 10 cups beef stock
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon ginger, peeled and thinly sliced
- salt and pepper, as needed
- 3 tablespoons fresh lemon juice
- ¼ to 1/3 cup soy sauce
- beef, cut into bite-size strips
- button mushrooms, washed and halved
- Chinese cabbage, detached from head
- broccoli florets, blanched
- carrot sticks, blanched (if desired)
- prawns, shelled and deveined (pre-cook, if desired)
- Combine beef stock, sesame oil, rice wine vinegar and ginger in a lidded pot. Bring to a full rolling boil over medium-high heat. Reduce to medium heat and simmer for one to two minutes. Turn off heat.
- Carefully pour or ladle into fondue pot and keep warm.
- Combine lemon juice and soy sauce. Spoon into individual dipping bowls. Set aside.
- Place fondue pot filled with hot broth in the middle of serving table. Place bowls of dipping sauce around pot in easy to reach portions of the table.
- Arrange dippers in serving plates and place around fondue pot. Place wooden skewers in another container and set beside pot.
- Skewer your desired dipper and immerse in broth until cooked according to desired doneness. Dip into dipping sauce and consume.
- You can ladle any remaining broth into individual soup bowls, break an egg in each bowl, stir and serve.
- For a spicy kick, add a few drops of hot sauce either to the broth or the dipping sauce.
- For a variety in the dipping sauce, you may also mix in minced onions with the soy sauce and lemon juice. Crush a few chili peppers into the dipping sauce, if preferred.
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