Beef Fondue (Fondue Chinoise)

• 4 cups 25%-less-sodium beef broth
• 2 Tbsp. soy sauce
• 2 Tbsp. dry sherry
• 3 thin slices gingerroot
• 2 green onions, sliced
• 1 cup Kraft Mayo Real Mayonnaise
• 3 Tbsp. Kraft Asian Sesame Dressing
• 1-1/2 lb. (725 g) beef strip loin steak
• 3 portobello mushrooms

1. Combine broth, soy sauce, sherry, ginger and onions in medium saucepan or fondue pot.
2. Bring to boil on medium-high heat.
3. Reduce heat to medium-low; simmer 15 min.
4. Meanwhile, mix mayonnaise and dressing; set aside.
5. Cut steak into 1/8-inch-thick slices and mushrooms into 1/4-inch-thick slices.
6. Arrange on platter.
7. Transfer hot broth to fondue pot if not already in fondue pot; place over heat source.
8. Return broth to boil.
9. Insert meat and mushrooms on fondue sticks; place in hot broth mixture.
10. Cook 3 to 4 min.
11. or until meat is cooked through and mushrooms are tender, adjusting heat as necessary for the broth to maintain a constant low rolling boil.
12. Serve with the mayonnaise mixture.

soy sauce, sherry, thin slices gingerroot, green onions, mayonnaise, sesame dressing, beef strip loin steak, portobello mushrooms

Taken from www.kraftrecipes.com/recipes/beef-fondue-fondue-chinoise-108144.aspx (may not work)