Fondue Chinoise

• 2 pounds, 3-13 ounces, weight Beef, Any Lean Cut
• 1 whole Turkey Breast
• 8 cups, 7 tablespoons, 3/4 teaspoons, 13 pinches Beef Broth
• 1/2 pounds, 2-58 ounces, weight Glass Noodles
• 2 cups Soy Sauce
• 1 cup Water
• 1 Tablespoon Lime Juice
• 3 teaspoons Cornstarch
• 2 cups Mayonnaise
• 2 cups Curds
• Salt And Pepper, to taste
• 4 cups Sour Cream
• 3 cloves Garlic
• 3 whole Thai Chilies
• 1 Tablespoon Ketchup
• 1 teaspoon Orange Juice
• 3 teaspoons Curry Powder

1. Cut the beef and the turkey into thin slices.
2. Halve them if theyre too long.
3. Prepare the glass noodles according to the package.
4. The sauces:
5. Soy sauce: Put the soy sauce, the water and the lime juice into a pan and bring to a boil.
6. Dissolve the cornstarch in a little cold water, then add it to the boiling soy sauce.
7. Mix well and let the sauce cool.
8. Other sauces: Mix the mayonnaise, the curds and the sour cream in a bowl.
9. Add salt and pepper to taste.
10. Youve now got a base for different sauces.
11. Garlic sauce: Peel the garlic and crush it.
12. Mix well with 2 cups of the base sauce.
13. Chilli sauce: Chop the chillies into small bits and mix with 2 cups of the base.
14. Salsa rosa: Add the ketchup and orange juice to 2 cups of the base sauce, mix well.
15. Curry sauce: Add the curry powder to the remaining base sauce and mix well.
16. Bring the beef broth to a boil and put the pan on a small tabletop stove.
17. Put the sliced meat on platters, the sauces into small bowls, and the glass noodles into a bigger bowl.
18. Everyone can now take the sauces they want and as much meat and noodles as they want.
19. Slowly cook the meat on fondue forks in the broth and dip into the sauces.
20. The soy sauce tastes excellent with the glass noodles or mixed with the garlic sauce.

weight beef, turkey breast, noodles, soy sauce, water, lime juice, cornstarch, mayonnaise, curds, salt, sour cream, garlic, chilies, ketchup, orange juice, curry

Taken from tastykitchen.com/recipes/main-courses/fondue-chinoise/ (may not work)