Beef Chow Mein Bake

1 small red capsicum, deseeded, coarsely chopped

1 small green capsicum, deseeded, coarsely chopped

1 brown onion, thinly sliced

1 tablespoon finely chopped fresh ginger

3 garlic cloves, crushed

500g lean beef mince

1 tablespoon light olive oil

280g pkt fresh chow mein noodles

1 bunch broccolini, trimmed

60ml (¼ cup) oyster sauce

1 tablespoon light soy sauce

2 tablespoon Chinese cooking wine

2 tablespoon warm water

160g (4 cups) thickly shredded wombok

100g shredded carrot

2 green shallots, sliced

White pepper

Preheat oven to 220C/200C fan forced, Arrange the capsicum, onion, ginger, garlic and mince over a large baking dish and drizzle with oil. Bake for 10 minutes. Use a wooden spoon to break up lumps and cook for a further 10 minutes or until the beef is golden.

Meanwhile, place the noodles and broccolini in a heatproof bowl and pour over boiling water to cover. Set aside for 5 minutes to soak. Drain.

Combine the oyster sauce, soy sauce, Chinese cooking wine and water in a jug or bowl.

Add the noodles, broccolini, cabbage and sauce mixture to the beef. Season with white pepper and use tongs to toss to combine. Return to the oven for 5 minutes or until the cabbage has wilted. Top with carrots and shallot to serve.