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Servings

Prep Time

Ingredients

• 1 package (1 4-oz) rice noodles
• BROTH:
• 4 cups low-sodium beef stock
• 1-inch piece fresh ginger, thinly sliced
• 1 cinnamon stick
• 2 star anise
• DIPPING SAUCE:
• 1/4 cup mirin
• 1/4 cup rice vinegar
• 1/4 cup sodium-reduced soy sauce
• 1 tbsp sesame oil
• 1 tsp granulated sugar
• 1 tsp minced garlic
• 1/2 tsp minced ginger
• 1 finely sliced green onion (white and light green parts only)
• FONDUE ITEMS:
• 1 lb very thinly sliced beef (eye of the round)
• 2 cups snow peas or sugar snaps, halved
• GARNISH:
• 1/4 cup finely chopped fresh cilantro
• 1 cup bean sprouts
• 2 limes, quartered

Directions

1. In a medium pot, cook noodles according to package directions; drain and rinse in cold water. In a second pot, combine broth ingredients and bring to a boil. Remove from heat; set aside.

2. In a second pot, combine stock, ginger, cinnamon and star anise and bring to a boil. Remove from heat; set aside.

3. Strain broth and pour into a fondue pot. Transfer pot to holder and light; set temperature to high.

4. Meanwhile, arrange beef and snow peas on a platter.

5. Whisk together mirin, rice vinegar, soy sauce, sesame oil, sugar, garlic, minced ginger and green onion. Divide into four small bowls for dipping.

6. Skewer meat and snow peas on fondue forks and cook in bubbling broth. Dip in sauce before eating.

7. Divide noodles and sprouts into four bowls, then ladle broth into bowls. Garnish with cilantro and a squirt of lime.

Nutrients Per Serving

407 calories, 12 g fat, 46 mg calcium, 818 mg sodium, 42 g carbs, 3 g fibre, 31 g protein; excellent source of vitamin B12 and vitamin C; good source of niacin and folate.