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Beef fondue for two makes a romantic and fun Valentine’s Day or Date Night-In dinner!
I know, I am so funny. But silliness aside, I actually really do love fondue! Beef fondue has been our go-to date night-in and special occasion meal for my husband and I for years. And with Valentine’s Day fast approaching and romantic meals on the mind, I wanted to share how we do beef fondue for two!
Fondue is relatively easy to set up- the hardest part really is doing all the chopping for the ingredients. It’s also very easy to customize. I’ll share what we like to do, but keep in mind you can definitely switch out the veggies or sauces for ones you enjoy more!
For our beef fondue, we like to use canola oil in our fondue pot, and usually sirloin or ribeye for the beef. We tend to stick with the same veggies, since they are our favorites: cubed potatoes, broccoli florets, chopped onion cubes (red or white), and sometimes baby carrots or chopped bell pepper. This time we also tried cauliflower florets.
We also really like to make a tempura batter (pictured above) to dip veggies in before placing them in the hot oil. I love to dip the broccoli and onions in the tempura batter! So good!
For after the meat and veggies are cooked, we usually do two dipping sauces. My favorite is an easy sour cream and dill dipping sauce. I love this sauce with the cooked potatoes, veggies, and tempura veggies.
For the cooked meat, I prefer a soy sauce based dipping sauce. It goes so well together! Both dipping sauces are really easy to make and pair perfectly with the beef fondue.
To set up the fondue, chop all your veggies first, and then your steak. The potatoes tend to take the longest to cook, so don’t cut those too large! Then prepare your dipping sauces, and the tempura batter. Follow the directions for your fondue pot, fill ‘er up with oil, and let it get hot. You’re all ready to go! Use the fondue sticks to cook pieces of steak or veggies or tempura battered veggies, and dip away.
This beef fondue is our favorite meal to celebrate Valentine’s Day and any other special occasion, and I hope you enjoy it too!
Do you have a go-to meal that you like to make for special occasions? Share below in the comments!
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Beef Fondue for Two
- 1 lb beef, cubed into half inch size pieces we like sirloin or ribeye
- 2 medium russet potatoes, cubed into half inch size
- 1-2 onions, cubed about 1-1 1/2 inch size red or white
- 2 heads broccoli, cut into florets
- other veggies of choosing we sometimes do baby carrots or chopped bell pepper, cauliflower florets
- oil for fondue pot (see directions for your fondue pot for how much to use) we like canola oil
Gluten-free tempura batter*
- 1 egg
- 1 cup all purpose gluten-free flour we use King Arthur's measure for measure
- 1/2 tsp salt
- 1/4 tsp paprika
- 3/4-1 cup plain seltzer water start with 3/4 cup but if it's too thick to dip and coat your veggies, add a little more
Sour Cream and Dill Dipping Sauce
- 1 1/2 cup sour cream
- 2-3 tbsp dried dill I like to use 3 tbsp because I love dill, but you can start with a lesser amount and add according to taste!
- Salt to taste
- 1/2-1 tsp horseradish (optional) sometimes we add this and sometimes not! I like horseradish but it is a strong flavor and the sauce without it is great as is, so it's personal preference.
Soy Sauce Dipping Sauce
- 3 tbsp liquid aminos or gluten-free soy sauce
- 2 tbsp honey
- 1 1/2 tbsp rice vinegar
- 1/2-1 tsp chili garlic sauce if you like it a little spicy use the larger amount
- 1/2 tsp sesame seeds
- Chop your veggies and then the beef. Set aside.
- Prepare the dipping sauces. For the sour cream dipping sauce, add all ingredients into a small bowl and mix thoroughly to combine. Add more dill or salt to taste. For the soy sauce dipping sauce, add all ingredients into a small bowl. Whisk with a fork to combine. Make sure the honey is mixed in! Add more chili garlic spice if you like it spicy.
- Prepare the tempura batter. In a small bowl add the egg, flour, salt, and paprika. Start with 3/4 cup of plain seltzer water and whisk it in until all the ingredients are combined. You want it to be thick enough to coat your veggies without falling off, but no so thick that its hard to dip them in the first place. If it's too thick add a little more seltzer water.
- Follow the directions to your fondue pot to set it up and heat the oil. Once it's ready to go and the oil is hot, use the fondue sticks to spear pieces of meat or veggies and place in the hot oil. You can dip the veggies in the tempura batter first if you would like and then place in the oil. Let everything cook a few minutes until it's done to your liking, and carefully remove from the fondue sticks before eating. Choose a dipping sauce and enjoy! Repeat until all of the ingredients are gone!