Serves 8

2 pounds beef flank steak

2 pounds boneless lamb loin

½ cup plus 2 tablespoons soy sauce

⅓ cup dark sesame oil

1 tablespoon lemon juice

1 teaspoon ginger, grated

1 teaspoon sesame seeds

2 cups snow peas, trimmed

16 green onions, cleaned and trimmed

1 large head Chinese cabbage, coarsely shredded

8 cups strong beef broth

3 cloves garlic, pressed

¼ cup sake or white wine

1 teaspoon vinegar

1 pound bean thread noodles

• Thinly slice steak and lamb. Whisk together ½ cup soy sauce, sesame oil, lemon juice, ginger, and sesame seeds. Separately, toss beef and lamb in the marinade and arrange meats on a serving platter. Cover and refrigerate until ready to serve.

• Arrange snow peas, green onions, and cabbage on a separate platter. Cover until ready to serve.

• In a saucepan, combine broth, garlic, wine, remaining soy sauce, and vinegar. Bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes. Pour broth into 1 or more fondue pots and place over heating sources. Keep leftover broth warm on the stove. Have guests use chopsticks or hot pot strainers to cook meats and vegetables in fondue.

• Soak bean threads in hot water for 10 minutes. When guests have cooked meats and veggies, add softened noodles to hot broth. Serve broth and noodles to guests in soup bowls.