Beef and Noodles in Smoked Tea Infused Broth

Name: Beef and Noodles in Smoked Tea Infused Broth
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 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™ Organic Anise Seed, coarsely crushed; 1/4 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper; 4 cups (1 quart) beef stock; 1 1/2 cups water; 6 Lapsang-Souchong tea bags; McCormick® Sea Salt Grinder

By: McCormick Kitchens

Made With:

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.

Recipe Info

Prep Time:

15m
Cook Time:

10m
Ingredients:

12
Servings:

6
User Rating:

Ingredients

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™ Organic Anise Seed, coarsely crushed
1/4 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
4 cups (1 quart) beef stock
1 1/2 cups water
6 Lapsang-Souchong tea bags
McCormick® Sea Salt Grinder

Nutrition Information

(per serving)

Calories 232
Carbohydrates 32 g
Cholesterol 26 mg
Fiber 2 g
Protein 17 g
Sodium 463 mg
Total Fat 4 g

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.

Key products

McCormick Sea Salt Grinder, 2.12 oz

$4.99

Unit price: per

Instructions

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.