Beef Chow Mein Bake
- 15min prep
- 45min cook
- 4 Servings
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
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.