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Leaderbrand Beef Broccoli Stirfry Recipe Leaderbrand Beef Broccoli Stirfry Recipe
  1. If using beef schnitzel steaks, cut into thin slices. Mix with the marinade, and leave for at least 30 minutes.
  2. Chop the florets and stalk of the broccoli. 
  3. Whisk together the ingredients for the sauce, and in a seperate bowl combine the cornflour and water. 
  4. Prepare the noodles according to package instructions, drain, toss with a little oil and set aside for later. 
  5. Heat oil in a large pan, and fry the onion. Add the beef strips, and cook until half done, then transfer to a bowl. 
  6. Heat a little more oil, and add the broccoli. After a minute or two, when the pan is starting to get quite dry, add a splash of water and immediately cover with a lid. This steams the broccoli – it should go bright green! 
  7. Next, add back in the beef strips and onion. Pour over the soy sauce mixture as well as the cornflour slurry. 
  8. Cook over medium heat until the sauce starts to thicken, then toss in the noodles. 
  9. Remove from heat, drizzle with sesame oil and add other garnishes. 
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Serving size: 80 g

Avg Quantity per serve Avg Quantity per 100g
Energy  112 kJ 140 kJ
Protein 3.0 g 3.8 g
Fat, total 0.4 g 0.5 g
– saturated 0.0 g 0.04 g
Carbohydrate 1.4 g 1.8 g
– sugars 1.4 g 1.8 g
Dietary Fibre 2.7 g 3.4 g
Sodium 5.6 mg 7 mg
Vitamin C 79.2 mg (198% RDI*) 99 mg
 Vitamin B6  0.26 mg (16% RDI*) 0.33 mg
Folate  39 µg (20% RDI*)  49 µg
Potassium 280 mg 350 mg

Source: The Concise New Zealand Food Composition Tables, 14th Edition 2021

Quantities stated above are averages only.

*Recommended Daily Intake (NZ Adult)

timer Total time 45 mins hourglass_empty Prep time 30 mins timer Cook time 15 mins people Serving 4 info_outline Difficulty Easy
  • 1 LeaderBrand Broccoli 
  • ½ brown onion, sliced
  • 300-400g beef schnitzel (or stirfry strips)
  • 2 tsp Shaoxing cooking wine 
  • 2 tsp soy sauce
  • 1 tsp cornflour 
  • ½ tsp sugar 
  • ¼ cup soy sauce 
  • 2 tsp crushed garlic
  • 2 tsp sugar
  • ¼ tsp ground black pepper
  • 1 tbsp cornflour 
  • 3 tbsp water 
  • 400g fresh egg-style noodles (or about 200g dry)

To serve – sesame oil, fresh red chilli, sesame seeds, spring onion

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