In a saucepan, combine the soy sauce, water, vinegar and 1/2 teaspoon garlic; bring to a boil. Remove from the heat. Cover and refrigerate for at least 1 hour.
In a small saucepan, cook carrots in a small amount of water for 3 minutes or until crisp-tender; drain and pat dry. In a saucepan, bring the broth, ginger and remaining garlic to a boil. Transfer to a fondue pot and keep warm. Pat steak, turkey and shrimp dry with paper towels.
Use fondue forks to cook beef to desired doneness. Cook turkey until juices run clear. Cook shrimp until pink. Cook vegetables until they reach desired doneness. Serve with hoisin sauce, mustard sauce and reserved garlic-soy sauce. Yield: 8 servings.