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Beef & Noodles in
Smoked Tea-Infused Broth
Makes 6 Servings
*8 ounces linguine
*4 ounces snow peas, cut into long strips
*1 teaspoon oil
*1/2 pound boneless beef sirloin steak, sliced into thin strips
*1/2 cup sliced green onions or scallions
*2 cloves garlic, minced
*1 teaspoon McCormick Anise Seed, coarsely crushed
*1/4 teaspoon McCormick Gourmet Collection Crushed Red Pepper
*4 cups beef broth
*1 1/2 cups water
*6 Lapsang Souchong tea bags
*Coarse sea salt
1Cook 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.
2Meanwhile, 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.
3Cook 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 for 5 minutes to steep. Remove tea bags. Ladle broth into soup bowls. Season to taste with sea salt. Serve immediately.
  • Beef & Noodles in Smoked Tea-Infused Broth enlivens the classic smoke and salt pairing in this Asian-inspired soup featuring a rich, savory broth made from smoked tea. Tender beef, snow peas and noodles make this soup a meal that is guaranteed to please on a cold evening. A sprinkle of sea salt is the finishing touch that brings all the flavors together. What's more, it can be made in under 30 minutes.
  • Source
    Recipe courtesy of McCormick & Company, Inc. For more recipes, visit