Chinese Beef Hot Pot - Fondue Chinoise
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.
1 - 1 1/2 pounds flank steak
6 cups water
2 packages beef bouillion
2 tablespoons white wine
2 tablespoons soy sauce
1 green onion
2 slices ginger
Optional - White Pepper, one turn of the pepper mill
Cut the beef into paper thin rectangular slices. (Freeze the beef for 1 -2 hours to make cutting easier, or ask the butcher to cut it for you).
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.
Lay the beef and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls.
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.
Combine the water and beef bouillion 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 - 3/4 full. (How much broth you need will depend on the size of the fondue pot).
Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
Use dipping forks to cook the food in the hot broth, and then dip in the sauces as desired.