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.

Makes 6 servings.

Prep Time: 15 minutes
Cook Time: 10 minutes

Nutritional Information

For 1 serving
Calories: 237
Sodium: 789mg
Fat: 5g
Carbohydrates: 31g
Cholesterol: 18mg
Fiber: 2g
Protein: 17g

Beef & Noodles in Smoked Tea Infused Broth

• Low Calorie  • Low Fat

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 Collection Anise Seed, coarsely crushed
1/4 teaspoon 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

Directions

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 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.

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