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.
15m
PREP TIME
10m
COOK TIME
232
CALORIES
12
INGREDIENTS
Servings: 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 beef stock
- 1 1/2 cups water
- 6 Lapsang-Souchong tea bags
- McCormick® Sea Salt Grinder
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
