Jules Robinson and Ali Brigginshaw's favourite beef recipes

Help your family perform at their best with nutritionally rich Australian Beef recipes from Entrepreneur and busy mum Jules Robinson and NRL star Ali Brigginshaw

From pan to plate in less than 30 minutes

Australian Beef has teamed up with Jules Robinson (Entrepreneur, busy mum and reality star), NRL star Ali Brigginshaw and dietician Rachel Scouler to create three easy and delicious recipes to help Aussie families perform at their best in the moments that matter, big and small.

Rich in essential nutrients such as protein, iron, zinc and vitamin B12, beef offers numerous health benefits and helps Aussies feel energised throughout the day. It’s also extremely versatile, as shown in these three delicious recipes; a Thai Beef Salad; Mexican Beef Burrito Bowl and Grilled Beef & Pumpkin Wraps. Each recipe is easy to prepare, packed full of flavour and ready in less than 30 minutes, ideal for building into weekly family meal planning.

Jules Robinson said: “You can’t beat the flavours of Australian Beef and I just love that it’s got so many of the nutrients that we need! Like most parents, my little one can be quite fussy, but I still want to make sure he’s getting enough of the right stuff. So, when I’m preparing meals for my family, I'm thinking about how to make them healthy without sacrificing on taste, and beef offers countless options that are always crowd-pleasers.

Ali Brigginshaw said: “As a professional rugby league player I’m training six days a week, so after a tough session I like to make sure my meals are high in protein, carbs and veggies. Beef is great for my active lifestyle as it keeps me energised and helps build muscle development, so I try to weave it into my meals three or four times a week. Plus, it’s delicious, so it’s always a winner with the kids.”

Rachel Scouler said: “Australian Beef is a really easy way to get those key nutrients into you and your family’s diet. It is rich with zinc and vitamin b12, which helps you feel full and energised throughout the day, and it’s one of the best sources of iron, which is particularly important for women and teenage girls. Australian dietary guidelines recommend three servings of lean meat per week, and you can easily add beef to a stir-fry, salad or pasta. Honestly, beef is great with everything!”

Please see below for the following recipes: 

• Jules Robinson’s Thai Beef Salad 

• Rachel Scouler’s Mexican Beef Burrito Bowl

• Ali Brigginshaw’s Grilled Beef & Pumpkin Wraps

Recipe imagery can be found here.

Jules Robinson’s Thai Beef Salad

This Thai Beef Salad is a super tasty lunch or dinner option, perfect for a shared family meal. Beef really is the star ingredient of this dish which is always a crowd-pleaser at my house. It’s incredibly easy to make and can be on the table in less than 30 minutes!” - Jules

Serves: 4

Preparation: 15 mins

Cooking: 5 mins

Ingredients 

For the salad:

• 500-600g of Australian Beef Scotch Fillet 
• 1 tbsp Extra Virgin Olive Oil
• Salt, to taste
• Pepper, to taste
• 100g packet Flat Rice Noodles or Glass Noodles
• 250g Shredded Cabbage
• 250g Bok Choy, chopped
• 1x Continental Cucumber, cut into ribbons
• 2x Long Chillies, thinly sliced (discard the seeds for less heat) 
• 1x bunch fresh Coriander, roughly chopped, discarding stems
• 50g Peanuts, to serve (optional)

For the dressing: 

• 2 tbsp Lime Juice
• 1 tbsp Fish Sauce 
• 1 tsp Soy Sauce 

Method:

1. Preheat a chargrill pan on high. 
2. Make the dressing: Place lime juice, fish and soy sauce in a glass jar and shake well to combine. Set aside. 
3. Brush beef with extra virgin olive oil, season well with salt and pepper. 
4. Chargrill beef, cooking for 4-5 minutes either side, or until cooked to your liking. Cover with foil and set aside to rest for 5 minutes. 
5. While the beef is resting, prepare the flat noodles as per the packet instructions. Drain and set aside.
6. Combine the cucumber, cabbage, bok choy, herbs and chilli. Toss well. 
7. Build your salad: divide the noodles between four serving bowls and top with the vegetable and herb mixture. 
8. Thinly slice the beef fillet and divide among the bowls of salad. 
9. Drizzle over dressing to serve, top with peanuts.

Rachel Scouler’s Mexican Beef Burrito Bowl

“Making sure my meals are healthy is a priority, but that doesn’t mean they have to be boring! This Mexican Beef Burrito Bowl is not just jam-packed with flavour, it includes lots of essential nutrients and is a great lunch option.” – Rachel

Serves: 4

Preparation: 20 minutes 

Cooking: 5 minutes 

Ingredients: 

• 500g Lean Beef Rump, cut into strips or 500g Lean Beef Stir-Fry Strips
• 2 Cloves Garlic, diced 
• 2 tsp Ground Cumin 
• 1/2 tsp Ground Chilli (or to taste) 
• 2 tbsp Extra Virgin Olive Oil
• Salt, to taste
• Pepper, to taste
• 2 Spring Onions, finely diced 
• 2 Truss Tomatoes, diced 
• 1 Jalapeno Chilli, finely diced, seeds removed 
• 1 cup Fresh Coriander, shredded, plus extra to serve 
• 2 Limes
• 400g can Black Beans, rinsed and drained 
• 2 cups Cooked Brown Rice, to serve
• 1 large Avocado, diced

Method:

1. Combine the beef, garlic, spices and half the olive oil in a large bowl. Season well with salt and pepper and toss well to coat. 
2. Heat a large frypan over high heat and stir fry the beef for 2-3 minutes or until browned. Remove, cover and set aside. 
3. Meanwhile, prepare the pico de gallo. Combine the spring onions, tomatoes, chilli and coriander in a small bowl. Mix well, season and add the remaining olive oil and the juice of one lime. Set aside. 
4. Combine the black beans and brown rice together in a mixing bowl. Toss well and then divide between four serving bowls. Top with the cooked beef (and drizzle over any resting juices). Then top with the pico de gallo, diced avocado and extra coriander leaves. Cut the remaining lime into wedges and serve on the side.

Ali Brigginshaw’s Grilled Beef & Pumpkin Wrap

“Quick, tasty and crammed with nutrients, these wraps are a great way to add beef into midweek meals, and to get kids involved in meal prep by encouraging them to build their own wraps!” - Ali

Serves: 4

Preparation: 15 minutes 

Cooking: 10 minutes 

Ingredients

• 500g Beef Rump Steak, fat trimmed 
• 1 tbsp Olive Oil
• 2 tbsp Cajun seasoning
• 350gm Kent or Japanese Pumpkin, peeled, sliced into 1cm thick wedges
• 1/3 cup Greek Yoghurt
• 1/4 cup Tahini
• Zest and juice of 1 Lemon, + extra wedges, to serve
• 4 large Wraps of choice
• 250g Pre-Made Tabouli
• 60g Baby Rocket Leaves
• Mint leaves, to serve

Method

1. In a large snap-lock bag place oil and Cajun seasoning. Add beef, season with pepper and rub to coat. Heat a large char-grill pan or barbecue over medium-high heat. Cook steak for 3-4 minutes each side or until cooked to your liking. Set steak aside on a plate loosely covered with foil to rest for 5 minutes. Thinly slice.
2. Spray pumpkin with olive oil and season. Reheat char-grill pan or barbecue over medium-high heat and cook pumpkin 4-5 minutes each side or until tender.
3. Meanwhile, in a small bowl combine yogurt, tahini, lemon zest and juice. Season and stir well, adding a little water if necessary to achieve desired consistency.
4. Place wraps on serving plates and top with tabouli, pumpkin, baby rocket and beef. Drizzle with yoghurt sauce. Top with mint and serve with lemon wedges.

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