Keto Hot-Pot Fondue
5.9g
Net Carbs
40.6g
Protein
15.1g
Fat
1.5g
Fiber
335
Calories
Ingredients:
- 2/3 tablespoon Tamari Soybean Sauce
- 7 ounces Firm Silken Tofu
- 5 cups Chicken Broth, Bouillon or Consomme
- 1/2 pound Shrimp
- 2 ounces Snowpeas (Pea Pod)
- 3/4 pound Beef Top Sirloin (Trimmed to 1/8" Fat)
- 6 medium (4-1/8" long) Scallions or Spring Onions
- 1 tablespoon Ginger
- 8 whole each Mushroom Pieces and Stems
- 1 pepper Serrano Pepper
Directions:
- Trim meat of all excess fat and gristle. Wrap in plastic and place in freezer for 30 minutes. When beef is frozen, slice it very thinly on a diagonal and place on platter
- Meanwhile, arrange shrimp, tofu, scallions, snow peas and mushrooms on a platter. Once steak is frozen and cut add it to the platter just before serving.
- Pour the chicken broth into fondue pot and set over high flame. Bring to a simmer while preparing the dipping sauce.
- To prepare dipping sauce: Combine a slice of ginger with the tamari and whole pepper to a simmer in a saucepan. Simmer 5 minutes. Remove pepper and ginger slice; serve in a small bowl.
- Guests can use chop sticks or fondue forks to cook foods in the hot broth, then dip them in the dipping sauce.
