Beef Fondue and Dipping Sauces

Beef Fondue and Dipping Sauces

The Ultimate Guide to a Flavor-Packed Fondue Night

Beef fondue is more than a meal—it’s an experience. Tender cuts of beef cooked tableside and paired with an irresistible lineup of dipping sauces create a memorable, interactive dinner perfect for entertaining. This complete guide covers everything you need to know about beef fondue, from choosing the best meat to serving the most crave-worthy sauces.

What Is Beef Fondue?

Beef fondue is a classic dish where bite-sized pieces of beef are cooked in hot oil, broth, or on a heated stone, then dipped into flavorful sauces. Originating in Switzerland, it has evolved into a customizable feast enjoyed worldwide.

Best Cuts of Beef for Fondue

Choose tender, quick-cooking cuts:

Beef tenderloin (filet mignon)
Sirloin
Ribeye (trim excess fat)
New York strip

Preparation Tip:
Cut beef into 1-inch cubes or thin strips and pat dry before cooking.

How to Cook Beef Fondue

1. Oil Fondue

Uses neutral oils (canola, peanut, grapeseed)
Cook time: 30–60 seconds
Produces crisp edges and rich flavor

2. Broth Fondue

Beef, chicken, or vegetable broth
Cook time: 1–2 minutes
Lighter and more aromatic

3. Hot Stone Fondue

No liquid required
Cook time: 15–30 seconds per side
Maximizes natural beef flavor

Essential Beef Fondue Dipping Sauces

The sauces are what turn beef fondue into a gourmet experience. Offer at least 4–6 sauces for variety.

1. Classic Garlic Aioli

Rich and creamy

Mayonnaise
Minced garlic
Lemon juice
Olive oil

Perfect with filet and sirloin.

2. Creamy Horseradish Sauce

Bold and zesty

Sour cream
Prepared horseradish
Dijon mustard
Black pepper

Excellent with ribeye and strip steak.

3. Peppercorn Sauce

Steakhouse favorite

Cracked black pepper
Cream
Butter
Beef stock

Adds depth and heat.

4. Teriyaki Soy Dipping Sauce

Sweet and savory

Soy sauce
Honey or brown sugar
Rice vinegar
Garlic & ginger

Ideal for Asian-inspired marinades.

5. Spicy Chili Sauce

For heat lovers

Sriracha or chili paste
Mayo or yogurt
Lime juice

Brings bold contrast to rich beef.

6. Mushroom Cream Sauce

Earthy and luxurious

Sautéed mushrooms
Cream
Garlic
Thyme

Pairs beautifully with broth-cooked beef.

7. Chimichurri

Fresh and herbaceous

Parsley & cilantro
Garlic
Olive oil
Red wine vinegar

Cuts through richness with brightness.

8. Blue Cheese Sauce

Rich and tangy

Blue cheese crumbles
Sour cream
Cream cheese

A must for steak lovers.

Fondue Sauce Pairing Guide

Beef Cut	Best Sauces
Tenderloin	Aioli, Chimichurri
Sirloin	Peppercorn, Teriyaki
Ribeye	Horseradish, Blue Cheese
Strip Steak	Mushroom, Chili Sauce

What to Serve with Beef Fondue

Complete your fondue spread with:

Crusty bread or baguette
Roasted baby potatoes
Steamed vegetables (broccoli, asparagus)
Pickles, olives, or cornichons
Simple green salad

Make-Ahead Tips

Sauces can be made 1–2 days in advance
Store in airtight containers in the refrigerator
Bring to room temperature before serving

Hosting Tips for a Perfect Fondue Night

Label sauces for easy identification
Use color-coded fondue forks
Don’t overcrowd the pot
Keep raw and cooked meat separate

Final Thoughts

Beef fondue is a timeless dish elevated by thoughtfully chosen dipping sauces. From creamy classics to bold international flavors, offering variety ensures every guest finds a favorite. Whether you’re hosting a special occasion or a cozy dinner, beef fondue guarantees an unforgettable experience.

OTHER RECIPES

Ingredients

AÏOLI DIP

1/2 cup mayonnaise
1 large garlic clove, minced
3 tablespoons olive oil
1/4 teaspoon salt

CURRY DIP

3/4 cup mayonnaise
1 teaspoon lemon juice
2 teaspoons curry powder
1/8 teaspoon ground ginger

HORSERADISH SAUCE

1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard

STEAK SAUCE

1/2 cup ketchup
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic salt

FONDUE

1 quart (4 cups) peanut oil
1 (3-lb.) beef tenderloin or boneless beef top sirloin steak, cut into 1 1/2-inch cubes
1 (8-oz.) pkg. fresh whole mushrooms

Method
1To prepare aïoli dip, in small bowl, combine 1/2 cup mayonnaise and garlic; blend well.

With wire whisk, beat in olive oil and salt until well blended.

2To prepare curry dip, in small bowl, combine all ingredients; blend well.

3To prepare horseradish sauce, in small bowl, combine all ingredients; blend well.

4To prepare steak sauce, in small bowl, combine all ingredients; blend well. Cover each dip or sauce tightly. Refrigerate until serving time.

\5At serving time, heat peanut oil in fondue pot over medium heat until oil reaches 350°F.

Place on warmer to maintain heat.

Place beef cubes and mushrooms on serving platters.
6Pass beef and mushrooms to guests.

Place 1 or 2 pieces beef and/or mushrooms on fondue fork.

Place in hot oil; cook until beef is of desired doneness and mushrooms are tender.

Serve with dips and sauces Enjoy it!

VIDEO:

Asian Teriyaki Marinade for Beef Fondue

Tender, savory-sweet, and perfect for dipping

Beef fondue is all about flavor-packed, ultra-tender beef, and this Asian Teriyaki Marinade delivers exactly that. Balanced with salty soy sauce, subtle sweetness, garlic, and ginger, this marinade enhances the beef without overpowering it—making it ideal for quick cooking in hot oil or broth.

Perfect for dinner parties, holidays, or an interactive family meal, this teriyaki-style marinade ensures every bite is juicy, flavorful, and restaurant-quality.

Why This Teriyaki Marinade Works for Fondue

Quick-penetrating flavors (ideal for thin-sliced beef)
Balanced sweet & savory profile
No overpowering acids that toughen meat
Complements oil, broth, or hot stone fondue

Best Cuts of Beef for Fondue

Use tender, lean cuts for best results:

Beef tenderloin (filet mignon)
Sirloin
Ribeye (trim excess fat)
Strip steak

Slice into 1-inch cubes or thin strips for fast cooking.

Asian Teriyaki Marinade Ingredients

Makes enough for 1½–2 lbs (700–900 g) beef

½ cup soy sauce (low sodium recommended)
¼ cup mirin (or rice wine)
2 tbsp brown sugar or honey
1 tbsp sesame oil
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp rice vinegar
1 tbsp cornstarch (optional, for light glaze)
½ tsp black pepper
Optional: ½ tsp chili flakes or sriracha for heat

How to Make Teriyaki Marinade

In a bowl, whisk together soy sauce, mirin, brown sugar, sesame oil, rice vinegar, garlic, and ginger.
Add black pepper and chili flakes if using.
Whisk until sugar is fully dissolved.
If you prefer a slightly thicker coating, whisk in cornstarch.

How to Marinate Beef for Fondue

Place beef cubes or strips in a shallow dish or zip-top bag.
Pour marinade over beef, turning to coat evenly.
Cover and refrigerate 30 minutes to 2 hours
(Do not exceed 4 hours—thin beef absorbs flavor quickly.)
Remove beef from marinade and lightly pat dry before cooking.

Cooking Beef Fondue with Teriyaki Marinade

Oil Fondue: Cook beef 30–60 seconds until just done
Broth Fondue: Cook 1–2 minutes for tender, juicy bites
Hot Stone Fondue: Sear 15–30 seconds per side

Avoid overcooking to preserve tenderness.

Best Dipping Sauces to Serve

Pair with:

Sesame ponzu sauce
Spicy mayo
Peanut sauce
Sweet chili sauce
Garlic soy dipping sauce

Make-Ahead & Storage Tips

Marinade can be made up to 3 days ahead
Store in an airtight container in the refrigerator
Do not reuse marinade that has touched raw beef

Flavor Variations

Pineapple Teriyaki: Add 2 tbsp pineapple juice
Garlic Lovers: Double the garlic
Korean-Inspired: Add 1 tsp gochujang
Sugar-Free: Use monk fruit or erythritol sweetener

Final Thoughts

This Asian Teriyaki Marinade for Beef Fondue brings bold, crowd-pleasing flavor while keeping the beef tender and juicy. It’s easy, versatile, and guaranteed to elevate your fondue night into a memorable dining experience.

OTHER RECIPES

An amazing meat fondue recipe asian style !

Meat Fondue Recipes INGREDIENTS

1 Garlic Clove
60 ml (1/4 cup)Soy Sauce
10 ml (2 tsp) Fresh ginger, grated
15 ml (1 tbsp)Peanut Oil or Other Vegetable Oil
15 ml (1 tbsp)Honey
2 ml (1/2 tsp)Sugar
0.5 kg (1 lb) Tender cut of Beef (e.g., Tenderloin), cut into strips

Meat Fondue Recipes INSTRUCTIONS

1. Crush the clove of garlic.

2. In a large bowl, combine all the ingredients except the beef.

3. Mix well.

4. Place your beef strips into the bowl and coat them well. 5. Let the meat soak up the marinade for at least two hours in the refrigerator.

The meat fondue recipe Asian style is ready...enjoy ! meat-fondue-with-four-sauces-recipe

VIDEO:

Fleischfondue - German Meat Fondue With Broth

Fleischfondue - German Meat Fondue With Broth

Try this delicious and low in fat German meat fondue, because its cooked in hot broth instead of hot oil.

Make sure to serve baguettes and green salad to shorten the waiting time. because the broth boils at 212 F / 100 C, that causing the meat to take longer to cook, but that will only enhance the party experience.

Ingredients:

For the Broth:

4 ounces chives (about 1 cup, chopped)
1 large onion (peeled and cut in half)
4 ounces celeriac (or 3 ribs of celery, chopped)
3 to 4 carrots (peeled and chopped)
1 1/2 liters of vegetable broth or stock
1 bay leaf
1 teaspoon whole black pepper

For Meat:

1 pound tenderloin (or boneless)
1 pound ground beef
1 large egg
2 slices of white bread (cut into breadcrumbs)
1 teaspoon salt
Black pepper (to taste)
Paprika powder (to taste)
3/4 pound cocktail sausage (cut into 1 inch)
For Vegetables:
1 pound cauliflower
1 pound zucchini

For Sauce 1:

1/4 cup chopped green onions
1 cup sour cream
Salt to taste)
Pepper to taste)
Sweet peppers (to taste)
Optional: lemon juice (to taste)

For Sauce 2:
1 cup schmand (or creme fraiche)
1/4 cup chopped parsley
1 tablespoon Dijon mustard
Salt (to taste)
Pepper (to taste)

Instruction:

Prepare the Broth

In a large saucepan, lightly brown onion without oil.
Add green onions, carrots, celeriac, bay leaves, pepper and stock.
Bring everything to a boil and cook for at least 15 minutes. When it's time to eat, strain the broth into a fondue pan and place it on the table over the heat source for your fondue.

Prepare the Meat and Vegetables

When the broth boils, cut the pork into bite-sized pieces.
Combine ground beef with egg and breadcrumbs, salt, pepper, and paprika. Shape into bite-sized meatballs and refrigerate until serving time.
Place the cocktail sausage slices on a serving plate.

Prepare the Vegetables

Clean and separate the cauliflower into bite-sized chunks.
Cut the zucchini into quarters, lengthwise, then into 1-inch pieces. Place on a separate serving plate.
Keep everything closed and chill until the party starts.

Prepare the Sauce 1

Cut about 1/4 cup of chives into small rings and place in a bowl with sour cream. Add salt, pepper, paprika, and optional lemon juice to taste.

Prepare the Sauce 2

In a small bowl, mix together the schmand or creme fraiche, chopped parsley, mustard, salt, and pepper to taste.

Preparing for an actual fondue party

When it's time to eat, place the fondue pot of broth on the heater (rechaud) in the center of the table. Everyone should have their own fondue fork. Place a serving plate with food on the table and let everyone pass and put some meat and vegetables on their plates.
Each person places 1 or 2 slices of food on a fondue fork and dips them in the boiling stock. After 2 minutes or so, the tidbits are finished. They are transferred from fork to plate and new tidbits are placed on the fondue fork.
Each person adds a spoonful of sauce to his plate and dips the cooked food in it.
Many different combinations are possible. Some people like to drink broth after the food has finished cooking. One suggestion is to stir two eggs and stir them into a broth (like egg soup) and then serve them hot to the guests.

VIDEO:

BEEF AND CHICKEN FONDUE

BEEF AND CHICKEN FONDUE (Oil Fondue / Fondue Bourguignonne + Poultry)

Serves: 4

Prep Time: 25 minutes

Cooking: Done at the table

🥩🍗 Ingredients

Meat

400 g beef sirloin or tenderloin, cut into 2–3 cm cubes
400 g chicken breast or thighs, cut into 2–3 cm cubes
Salt & pepper (light seasoning)

Cooking Oil

3–4 cups (700–900 ml) neutral high-heat oil:
- peanut, canola, sunflower, or grapeseed
1–2 garlic cloves, lightly crushed (optional for aroma)

🍶 Suggested Dipping Sauces

1. Garlic Aioli

½ cup mayonnaise
1 garlic clove minced
1 tsp lemon juice

2. Honey Mustard

¼ cup mayonnaise
1 tbsp Dijon mustard
1 tsp honey

3. Curry Mayo (Classic Fondue Sauce)

½ cup mayo
1 tsp curry powder
1 tsp lemon juice

4. Sweet Chili Yogurt

½ cup Greek yogurt
2 tbsp sweet chili sauce

5. Herb Butter

4 tbsp softened butter
Parsley + chives + lemon

You can offer 3–5 sauces depending on your table size.

🥔🍞 Side Suggestions

French bread cubes
Small boiled potatoes
Pickles / gherkins
Fresh salad
Light sautéed vegetables or raw veggie platter

🍲 Instructions

1. Prep the meats

Cut beef and chicken into uniform cubes.
Pat very dry to avoid oil splatter.
Keep chicken separated from beef (avoid cross-contamination).

2. Heat the oil

Fill fondue pot half to two-thirds full.
Heat the oil on the stove to 180°C / 350°F.
Add smashed garlic cloves for fragrance (optional).
Transfer the pot to the table on its burner.

3. At the table

Each person spears a piece of meat on a fondue fork.
Cook in the oil:
- Beef: 45–90 seconds (depending on doneness)
- Chicken: 2–3 minutes (must be fully cooked)
Remove the meat to your plate, and dip into sauces.

🔥 Important Safety Tips

Never put wet food in hot oil.
Keep raw chicken forks separate from eating utensils.
Make sure pot is stable on a heat-proof stand.
Do not leave flame unattended.
Keep children away from the fondue pot.

⭐ Optional Variations

Use broth instead of oil for a lighter version (Fondue Chinoise).
Add mushrooms, shrimp, or small meatballs to the platter.
Try flavored oils: rosemary, chili, lemon-garlic.

OTHER RECIPES

INGREDIENTS

Creamy Cucumber Sauce

2 packages (3 oz) cream cheese, softened
2 cups sour cream
1/4 cup milk
1 cup finely chopped peeled cucumber
2 tablespoons finely chopped onion
1/2 teaspoon salt

Fondue

1 lb boneless beef sirloin steak
1 lb boneless skinless chicken breasts

Lettuce

1 package (8-oz size) whole fresh white mushrooms
2 medium bell peppers (any color), cut into 1-inch pieces
2 medium carrots, cut into 1/4-inch slices
2 cups small fresh broccoli florets (about 24)
4 cans (14 oz each) chicken broth
2 cans (14 oz) beef broth
4 cloves garlic, peeled
4 teaspoons parsley flakes
2 teaspoons dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper

Other Purchased Dipping Sauces, if desired

Barbecue sauce
Horseradish sauce
Sweet-and-sour sauce
Teriyaki sauce

DIRECTIONS
To make creamy cucumber sauce, in medium bowl, beat cream cheese with spoon until creamy.

Stir in remaining sauce ingredients. Cover; refrigerate until chilled, about 2 hours.
Cut steak and chicken across grain into 1x1/2-inch pieces.

Blot dry with paper towels; arrange on lettuce-lined platter.

Cover; refrigerate until serving time. Arrange vegetables on separate platter; set aside.
At serving time, divide broth between two 3-quart electric fondue pots; add half of garlic, parsley, thyme, salt and the pepper to each fondue pot.

Heat at 375°F until boiling.
With long-handled fondue forks, spear meats and vegetables; place in hot broth. Cook 2 to 4 minutes, keeping broth at a low boil, until beef and vegetables are desired doneness and chicken is no longer pink in center. (Because fondue forks become very hot, transfer meat and vegetables to plate and use table fork for eating.) Serve with sauces for dipping. Enjoy !

VIDEO:

Fondue Bourguignonne

Fondue Bourguignonne

classic Fondue Bourguignonne recipe — the traditional beef-in-hot-oil fondue. Rich, social, and perfect for gatherings.

Fondue Bourguignonne

Serves: 4

Prep Time: 20 minutes

Cook Time: At the table

🥩 Ingredients

For the meat

800 g beef tenderloin or sirloin, cut into 2–3 cm cubes
Salt & pepper (lightly season just before serving)

For the cooking oil

3 cups (750 ml) neutral oil with high smoke point:
- Peanut oil, canola, grapeseed, or sunflower
1–2 garlic cloves (optional, lightly crushed)

Suggested dipping sauces

1. Classic Garlic Aioli

½ cup mayonnaise
1 garlic clove, minced
1 tsp lemon juice
Salt & pepper

2. Mustard Cream Sauce

½ cup sour cream or Greek yogurt
1 tbsp Dijon mustard
1 tsp honey

3. Herb Butter Sauce

4 tbsp softened butter
1 tsp minced parsley
1 tsp minced chives
A few drops of lemon juice

4. Curry Mayo (traditional Swiss)

½ cup mayonnaise
1 tsp curry powder
1 tsp lemon juice

Optional sides

Cubed bread
Small boiled potatoes
Pickles
Fresh salad

🍲 Instructions

1. Prep the meat

Cut beef into uniform cubes.
Pat dry so the oil doesn’t splatter.
Keep chilled until ready to serve.

2. Heat the oil

Fill the fondue pot ½–⅔ full with oil.
Heat on the stove to 180°C (350°F).
Add garlic optionally for aroma.
Transfer the pot carefully to its stand with a stable burner below.

3. At the table

Each person spears a cube of meat on a fondue fork.
Cook in the hot oil for 45–90 seconds, depending on preferred doneness.
- 45 sec = medium rare
- 60–75 sec = medium
- 90+ sec = well done
Dip into sauces and enjoy!

🔥 Safety Tips

Never overfill the pot with oil.
Keep a trivet under the fondue set.
Do not use water near hot oil.
Use a steady, alcohol-based or gel burner—avoid open flames near loose sleeves or napkins.

⭐ Variation Options

Fondue “Océane”: Replace beef with shrimp or firm fish cubes (monkfish, tuna).
Fondue “Forestière”: Add mushrooms and herb sauces.
Switch the oil for broth (Fondue Chinoise) for a lighter, healthier version.

OTHER RECIPES

Ingredients

4 cups vegetable oil, or mix of vegetable and olive oils
8 ounces beef tenderloin, cut into small cubes or strips
8 ounces chicken breast, boneless and skinless, cut into small cubes or strips
1 tablespoon olive oil
Salt and pepper
3/4 cup ground pork
1/2 teaspoon minced garlic
1 teaspoon minced shallots
1 egg yolk
1 teaspoon mustard
4 small red-skinned potatoes, quartered and cooked until tender
1/2 cup each of 3 sauces (such as Aioli, barbecue sauce, Bearnaise and/or horseradish cream)

Direction
Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper.

Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls.

Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates.

Arrange sauces in individual dipping bowls or plates.

Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added.

Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy.

Remove meat from fork before eating -- fork will be burning hot. You can use wooden skewers instead of long forks for cooking, if you wish. Enjoy !

VIDEO:

Mexican Beef Meatballs Fondue

Here's a delicious twist on fondue with Mexican-inspired beef meatballs:

Ingredients:

500g ground beef

1/2 cup breadcrumbs

1 egg

1/4 cup chopped onion

2 claws garlic, minced

1 tablespoon chopped fresh cilantro

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper

1 cup beef broth

1 cup shredded cheese (Monterey Jack or Cheddar work well)

1/4 cup chopped fresh tomatoes

Tortilla chips or crusty bread for dipping

Instructions:

Mix ground beef, breadcrumbs, egg, onion, garlic, cilantro, cumin, chili powder, paprika, salt, and pepper.

Form into small meatballs and bake at 180°C (350°F) for 10-12 minutes or until cooked through.

For the fondue, combine beef broth and cheese in a pot. Heat over low heat, stirring until smooth.

Add chopped tomatoes and cooked meatballs. Serve with tortilla chips or bread.

These meatballs pack a flavorful punch with a hint of Mexican spices. Dip and enjoy!

ANOTHER RECIPES

nice meat fondue recipe...!
MEAT FONDUE RECIPE INGREDIENTS

125 ml (1/2 cup) Medium Salsa
250 ml (1 cup) Breadcrumbs
1 Egg, Beaten
1 Garlic Clove, crushed
45 ml (3 tbs) Fresh Cilantro, Thinly Chopped
5 ml (1 tsp) Green Onions, chopped
0.5 kg (1 lb) Lean Ground Beef
Chili Powder, to taste
Salt and Pepper, to taste
Peanut Oil

MEAT FONDUE RECIPE INSTRUCTIONS

1. First of all in a large bowl, combine all the ingredients except the oil.
2. Next is to add salt and pepper to taste.
3. Mix well.
4. And then shape into balls about 2 cm wide (1 inch). Keep the meatballs refrigerated until fondue time.
5. Heat the peanut oil in your fondue pot. Make sure to not fill it to more than 1/2 of its capacity.
6. Let your meatball cook into the hot oil for a few minutes.
7. The meatballs fondue recipe is ready to serve....hmm..nice... Enjoy it with friends !
lamb-fondue-bourguignonne

VIDEO:

Asian Teriyaki Marinade for Beef Fondue

Here's a recipe for an Asian-inspired teriyaki marinade that's perfect for beef fondue:

Ingredients:

1/2 cup soy sauce

1/4 cup sake (or substitute with water or more soy sauce)

1/4 cup mirin (sweet Japanese cooking wine)

2 tablespoons brown sugar

2 claws garlic, minced

1 tablespoon grated fresh ginger

1 tablespoon sesame oil

1 teaspoon rice vinegar

1/4 teaspoon black pepper

Instructions:

In a saucepan, combine soy sauce, sake, mirin, and brown sugar. Heat over medium heat, stirring until the sugar dissolves.

Remove from heat and let cool slightly.

Add garlic, ginger, sesame oil, rice vinegar, and black pepper. Mix well.

Let the marinade cool completely before using.

Marinate thinly sliced beef (like ribeye or sirloin) for at least 30 minutes or up to 2 hours in the refrigerator.

Serve with your favorite fondue ingredients, like vegetables, noodles, or bread.

This marinade packs a sweet and savory punch that pairs perfectly with the richness of beef fondue. Enjoy!

ANOTHER RECIPES

great meat fondue recipe to try !
MEAT FONDUE RECIPE INGREDIENTS

1 Garlic Clove
60 ml (1/4 cup) Soy Sauce
10 ml (2 tsp) Fresh ginger, grated
15 ml (1 tbs) Peanut Oil or Other Vegetable Oil
15 ml (1 tbs) Honey
2 ml (1/2 tsp) Sugar
0.5 kg (1 lb) Tender cut of Beef (e.g., Tenderloin), cut into strips

MEAT FONDUE RECIPE INSTRUCTIONS
1. Crush the clove of garlic.
2. In a large bowl, combine all the ingredients except the beef.
3. Mix well.
4. Place your beef strips into the bowl and coat them well.
5. Let the meat soak up the marinade for at least two hours in the refrigerator.
The meat fondue recipe is ready...enjoy it !
mexican-beef-meatballs-fondue

VIDEO: