Optional - white pepper, one turn of the pepper mill
Cut the beef into paper thin rectangular slices. (Freeze the beef for 1 -2 hours
to make cutting easier, or ask the butcher to cut it for you).
Prepare the side dishes (see suggested list below), washing and draining the
vegetables. If using in the fondue, cut the mushrooms into bite-size pieces. Shred
the lettuce or chop as desired.
Lay the beef and side dishes on separate platters on the table. Place the dipping
sauces on the table in small individual bowls.
Make sure each guest has a complete place setting, including a dipping fork (color-coded
if possible) and a small bowl for placing the cooked food.
Combine the water and beef bouillon and bring to a boil. Turn down to a simmer
and add the white wine, soy sauce, green onion and ginger. Transfer enough broth
so that the fondue pot is approximately 2/3 - 3/4 full. (How much broth you need
will depend on the size of the fondue pot).
Place the fondue pot on the burner, and keep it simmering throughout the meal.
Keep the remaining broth warming on the stove top.
Use dipping forks to cook the food in the hot broth, and then dip in the sauces
as desired - Soy Ginger Sauce, Hot Mustard Dip.