MomsMenu.com Recipe Finder Beef & Noodles in Smoked Tea Infused Broth

Prep Time: 15 minutes
Cook Time: 10 minutes

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® Crushed Red Pepper
4 cups beef broth
1 1/2 cups water
6 Lapsang Souchong tea bags
Coarse Sea Salt

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.
Makes 6 servings.