1. One hour before preparing fondue, place beef in the freezer. Partially freezing the beef makes it easier to slice thinly, and it needs to be thin to cook properly in the fondue.

2. Prepare any or all of the three dipping sauces. In separate small bowls, whisk together the ingredients for each sauce. Set aside for at least 30 minutes for flavors to blend. May be prepared 1 day in advance and stored, covered, in refrigerator. Bring to room temperature before serving.

3. When beef is partially frozen, slice it against the grain into very thin (1?4-inch) rectangular slices. Arrange on a serving plate and place on the table.

4. Put corn, snow peas, and green pepper pieces in separate bowls and place on the table, along with the dipping sauces.

5. In a large saucepan, bring the broth and five-spice powder to a boil on medium-high heat. Lower heat and reduce to a simmer. Add Worcestershire sauce, soy sauce, scallion, garlic, and ginger. Simmer for 10 minutes. Strain and transfer broth to the fondue pot (discard solids). Keep warm over a fondue burner.

6. Use dipping forks or chopsticks to cook the meat and the vegetables in the hot broth. Each diner can cook the meat according to taste (it takes about 30 seconds to cook the beef to medium, 45 seconds for medium-well done), then dip cooked meat and vegetables in the dipping sauces. Remaining broth may be saved for another use or discarded.

Source: Hannaford fresh Magazine, November - December 2009