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Meat, East Asian

Chinese beef and vegetable fondue

Chinese beef and vegetable fondue is a shared dish for 4 people, ready in 50 minutes, rated easy, for €4.50 per serving. Everyone dips thin beef slices, vegetables, and tofu into a simmering ginger broth at the center of the table. Success comes down to slicing the beef very thin, so it cooks in just a few seconds in the broth.

Tonight we're having dinner and playing at the same time, with a Chinese fondue, a fragrant broth simmering at the center of the table, and everyone cooking their own beef and vegetables.

Chinese beef and vegetable fondue
Total time
50 min
Difficulty
Easy
Cost per person
€4.50
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Chinese beef and vegetable fondue has nothing to do with a cheese fondue, there's no melted cheese here, just a hot ginger broth that slowly picks up flavor from everything dipped into it. The thinly sliced beef cooks in seconds, the mushrooms and Chinese cabbage keep a little crunch, and the tofu soaks up the broth's flavor. A peanut and soy sauce dip adds crunch and depth to every bite.

It's a dinner you play as much as you eat, perfect for a winter evening when you want to linger at the table. Kids love dipping their own pieces of meat into the gently simmering broth, and adults always end up going back for seconds of noodles cooked in the enriched broth. It's also a great option for hosting without spending the whole evening in the kitchen, since everything is prepped ahead and cooked right at the table.

The ingredients

4 people

Butcher

  • Beef for fondue (rump steak) 600 g

Fruits and vegetables

  • Button mushrooms 250 g
  • Chinese cabbage 300 g
  • Fresh ginger 20 g
  • Scallions 3 sprigs

Dairy

  • Firm tofu 250 g

Pantry

  • Rice vermicelli 150 g
  • Chicken broth 1.5 l
  • Soy sauceoften in the pantry 4 tbsp
  • Sesame oil 2 tbsp
  • Crushed peanuts 30 g

Allergens Soy, Gluten, Sesame, Peanuts

The step by step recipe

  1. Slice the beef very thinly and arrange it on a plate. 10 min

    Spread it out without overlapping, it thaws fast and stays well separated.

  2. Wash the mushrooms, cut the cabbage into large pieces and the tofu into cubes, arrange everything on plates.

    Vegetables cut into similar sized pieces cook evenly.

  3. Mix the soy sauce, sesame oil, scallions, and peanuts to make the dipping sauce.

    Add a touch of chili or vinegar for a sharper sauce.

  4. Heat the broth with the ginger, then set it on the burner at the center of the table. 10 min

    The broth should simmer constantly, add hot water if needed.

  5. Everyone dips their beef and vegetables, then finishes with the vermicelli cooked in the enriched broth.

    The final broth, enriched by everything that's cooked in it, is the best part of the meal.

Our tips to get it right

  • Choose a stable electric or gas burner, set flat at the center of the table to avoid any spills.
  • Have small strainers or fondue forks ready so everyone can easily retrieve their pieces from the broth.
  • Serve the beef while it's still slightly icy rather than fully thawed, it slices more easily and holds up better in the hot broth.

The variations

  • Swap the beef for chicken or shrimp for a milder tasting fondue.
  • For a vegetarian version, double the tofu and add oyster mushrooms in place of the beef.
  • For kids, set aside a small bowl of lukewarm broth where they can dip their pieces without risk of burns.

What to serve it with

  • Steamed white rice
  • Hot green tea
  • Cucumber salad with vinegar

Storage

Leftover raw vegetables and sliced beef keep for 1 day in the fridge in a sealed container, to be cooked quickly. The broth keeps for 2 days in the fridge or can be frozen, and reheats gently on the stovetop before serving again.

Questions about this dish

Can you prepare Chinese fondue ahead of time?

Yes, you can slice the beef, cut the vegetables, and make the dipping sauce several hours ahead, then keep everything in the fridge. All that's left is heating the broth at mealtime.

What's the best beef cut for Chinese fondue?

Rump steak is ideal since it stays tender even sliced very thin, but flank steak or sirloin also work well. Ask your butcher to slice it thinly if you don't have a very sharp knife.

Can you swap the rice vermicelli for something else?

Yes, thin wheat noodles or soba noodles work just as well in the broth. Just avoid thick noodles that would take too long to cook.

How do you keep the tofu from falling apart in the broth?

Use firm tofu and cut it into fairly large cubes, about 2 centimeters. Lower it gently with a spoon rather than a fondue fork.

How long does it take to make a Chinese beef and vegetable fondue?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Chinese beef and vegetable fondue?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Chinese beef and vegetable fondue cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, sesame, peanuts. Always check the labels of the products you buy.

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