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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 ounces linguine
4 ounces snow peas, cut into long thin strips
1 teaspoon oil
1/2 pound boneless beef sirloin steak, sliced into thin strips
1/2 cup sliced green onions
2 cloves garlic, minced
1 teaspoon McCormick Gourmet™ Anise Seed , coarsely crushed
1/4 teaspoon McCormick Gourmet™ Red Pepper, Crushed
4 cups Kitchen Basics® Original Beef Stock
1 1/2 cups water
6 Lapsang-Souchong tea bags
McCormick Gourmet™ Sicilian Sea Salt
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 beef stock 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.
(Amount per serving)