Lemon beef scaloppine with sautéed spinach and brown rice

Ingredients

For 1 serving

• Beef top round150 g
• All-purpose flour8 g
• Lemon juice20 ml
• Lemon zest1 g
• Brown rice60 g
• Spinach200 g
• Garlic1 clove
• Beef broth50 ml
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. Bring a pan of salted water to the boil and cook the brown rice for 35 minutes, until tender but still firm; drain.
2. Meanwhile pound the beef slices between two sheets of baking paper until thin, season with salt and pepper and dredge them in the flour, shaking off the excess. Wash the spinach.
3. For the last 10 minutes heat half the oil in a frying pan over high heat and brown the slices for 1 minute per side, until golden.
4. Pour in the lemon juice and beef stock, add the grated zest and let the sauce thicken for 2 minutes over medium heat, until creamy and coating the meat.
5. In another pan heat the remaining oil over medium heat with the crushed garlic, add the spinach and sauté for 2–3 minutes, until wilted; season with salt and remove the garlic.
6. Serve the escalopes with their sauce, the spinach and the rice.