BEEF AND NOODLES IN SMOKED TEA INFUSED BROTH

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® 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

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.

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.

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 for 5 minutes to steep. Remove tea bags. Ladle broth into soup bowls. Season to taste with sea salt. Serve immediately.

Makes 6 servings

Nutritional Information: Per One Serving: About 237 Calories, Fat 5g, Protein 17g, Carbohydrates 31g, Cholesterol 18mg, Sodium 789mg, Fiber 2g

Source: McCormick & Company, Inc.