In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic; add meat. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally. Meanwhile, in a small bowl, combine horseradish sauce ingredients; cover and refrigerate. In another bowl, combine the tomato sauce, steak sauce and brown sugar; cover and refrigerate. Drain and discard marinade. Pat meat dry with paper towels. using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375 degrees. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with the horseradish and barbecue sauces.
Ready in 20 min