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Beef and Noodles in Smoked Tea Infused Broth

Prep Time: 15 minutes

Cook Time: 15 minutes

Makes 6 servings.

This Asian-inspired soup enlivens the classic salt and smoke pairing by featuring a rich, savory broth made from Lapsang-Souchong, a smoked black tea.


  8 oz linguine

  4 oz snow peas, cut into long thin strips

  1 tsp oil

  1/2 lb boneless beef sirloin steak, sliced into thin strips

  1/2 cup sliced green onions

  2 cloves garlic, minced

  1 tsp McCormick® Gourmet Collection Anise Seed

  1/4 tsp McCormick® Gourmet Collection Red Pepper, Crushed

  4 cups beef broth

  1 1/2 cups water

  6 Lapsang-Souchong tea bags

   McCormick® Gourmet Collection Sicilian Sea Salt

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Cook linguine in lightly salted water as directed on package for al dente, adding snow peas during last 1 to 2 minutes of cooking. Drain and rinse under cold water to stop cooking. Drain well. Divide among soup bowls.

Meanwhile, heat oil in large deep skillet or Dutch oven on medium-high heat. Add steak; cook and stir 1 to 2 minutes or just until browned. Remove from skillet. Divide steak among soup bowls.

Cook and stir green onions, garlic, anise seed and crushed red pepper in same skillet 1 to 2 minutes. Add broth and water; bring to boil. Remove from heat. Add tea bags; let stand 5 minutes to steep. Remove tea bags. Ladle broth into soup bowls. Season to taste with sea salt. Serve immediately.