Beef and Bok Choy on Vermicelli Pasta

as adapted from "Eating Forward" by Sandi Richard

6 baby bok choy
1 tsp sesame oil
675g flank or skirt steak
1 tsp sesame oil (yes, again)
8 mushrooms
1/2 onion
1/2 red bell pepper
1 tsp fresh garlic
1T soy sauce
1T sweet thai chili sauce
2T Kepac Manis (sweet soy sauce) - we used regular soy sauce
340g vermicelli pasta


Cut off the end of each bok choy at the root. Separate leaves and bathe in a large bowl of cold water to remove grit. Let stand.


Begin heating water for pasta in a large pot.  Heat oil in a fry pan or large pot at medium high. Cut beef into thin strips, against the grain and gradually add to pan as you cut. Stir until browned. Transfer to plate.  Add additional oil to pan at med heat. Rinse and cut mushrooms into quarters adding to pan s you cut. Cut onion into chunks and add to pan. Silver pepper, adding to pan as you cut. Add garlic. Add water (1/4 cup), soy sauce, sweet chili sauce, Kepac Manis and stir. Slightly thicken then reduce heat to a simmer. 


Cook pasta.  Add precooked meat to sauce pan and stir. Add rinsed bok choy and toss with meat and sauce. Partly cover until bok choy is completely wilted. Serve beef and bok choy on the pasta.

I don't think any of us were huge fans of this dish.  We found it to be quite tasteless and maybe it was because we use soy sauce instead of Kepac Manis.  Either way, we won't be making this dish again.