Beef Broth Fondue


Serves 2

750ml chicken stock
2 Tbs soy sauce
2 Red chillies, halved
2 garlic cloves, sliced
1 thumb-sized fresh ginger, sliced
1 stick lemongrass, bruised
1 Tbs five spice seasoning
2 Tbs chopped coriander
1 tsp sugar

For dipping:
100g Rice Noodles, pre-soaked in hot water then drained
200g beef sirloin, sliced
125g Tenderstem Broccoli
80g Sugar snap peas


In a pot, combine the stock, soy, chillies, garlic, ginger, lemongrass, five spice, coriander and sugar then bring to the boil.

Transfer to a fondue pot, then you’re ready to serve.

Dip the various items into the pot to heat up in the broth, serve with chopsticks and spoons to scoop up the broth and noodles.