Have you ever wondered what it takes to be one of the greatest gold-medal-winning athletes? From tough training, to eating right, there’s more to it than just what happens on the field. Dietitian to the Australian Women’s Rugby 7s team, Peta Carige, has shared one of the ultimate beef recipes that she recommends and prepares for the players as part of their nutritious weekly meal plans.

Australian Beef is an excellent protein source of iron, with dietitians recommending 130g of cooked lean red meat to be enjoyed every other day as a practical way for busy athletes and any busy woman to get the nutrients they need to perform at their best.

This protein packed pita is filled with flavour, the perfect delicious and nutritious lunch.


  • 800g beef chuck, fat trimmed, 3cm dice
  • 1 tbsp extra virgin olive oil
  • Juice of one lemon, plus wedges to serve
  • 1 head garlic, halved
  • 2 tbsp fresh oregano leaves
  • 1 tbsp vino cotto or balsamic
  • 1 cup (250ml) beef stock
  • 1 red onion, finely sliced
  • 1 green capsicum, finely sliced
  • 1⁄4 red cabbage finely shredded
  • 1⁄2 cup Greek yoghurt
  • 1⁄4 cup mixed herbs (e.g. mint/parsley/oregano)
  • 1 cup baba ganoush
  • Greek pita bread and mint sprigs, to serve


  1. Place beef chuck in a 2L cast iron casserole or baking dish. Add olive oil, lemon juice, garlic, oregano, vino cotto and stock, season with pepper and stir to combine. Cover meat tightly with baking paper, pressing it down and place lid on top. Cook in 180°c fan forced oven for 1hr 30 minutes or until tender. Check the beef every 30 minutes and stir during cooking.
  2. Combine onion, capsicum and cabbage in a large bowl and rest. Stir herbs into yoghurt.
  3. Remove the beef from the baking dish and let it rest for 10 to 15 minutes. Roughly shred beef (if desired, you can also leave in pieces), discarding garlic and toss with juices from the cooking dish in a bowl, seasoning to taste.
  4. Assemble pitas by spreading with baba ganoush, topping with salad and beef and a little herb yoghurt, roll up to enclose. Garnish with mint sprigs.


If you want to try cooking with a different cut of beef, you can also use brisket, topside and silverside for this recipe. You can use caramelised balsamic vinegar or red wine vinegar instead of the vino cotto if preferred.