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 (ΒΌ 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.