Beef and Noodles in Smoked Tea Infused Broth
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.
8 oz linguine
1 tsp McCormick Anise Seed
4 oz snow peas, cut into long thin strips
1/4 tsp crushed red pepper
1 tsp oil
4 cups beef broth
1/2 cup sliced green onions
1 1/2 cups water
2 cloves garlic, minced
6 Lapsang Souchong tea bags
1/2 lbs Boneless beef sirloin steak, sliced into thin strips
Coarse sea salt
1. Cook linguine in lightly salted water as directed n package for al dente, adding snow peas during last 1–2 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 1–2 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 1–2 minutes. Add broth and water; bring to boil. Remove from heat. Add tea bags, Ladle broth into soup bowls. Season to taste with sea salt. Serve immediately.