Peppercorn Beef and Mushroom Skillet

• 220 g raw 90% lean ground beef — Raw 90% lean ground beef
• 220 g white mushrooms, sliced — Raw white mushrooms
• 160 g cooked brown rice — Cooked long-grain brown rice
• 50 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 10 g Dijon mustard — Dijon mustard
• 8 g sherry vinegar — Sherry vinegar
• 1 g coarsely ground black pepper — Ground black pepper
• 0.5 g dried thyme — Dried thyme leaves
• 10 g avocado oil — Avocado oil
• 0.5 g fine salt — Fine salt

Method

1. 1Brown the beefHeat half the oil in a wide skillet over medium-high. Add beef in one layer for 2 minutes.2 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
2. 2Continue brown the beefBreak into crumbles and cook 5 minutes more to 160°F; transfer to a clean plate.5 min · 160°FLook for: Beef is deeply browned with no pink and reaches 160°F.Safety: Avoid raw-beef cross-contamination and verify 160°F.
3. 3Measure ingredients: Caramelize the mushroomsMeasure white mushrooms, black pepper, thyme, and avocado oil using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Caramelize the mushroomsAdd remaining oil and mushrooms. Cook over medium-high for 8 minutes, stirring only every 2 minutes, then add pepper and thyme for 30 seconds.8 min 30 secLook for: Mushrooms are dark gold with dry edges and no pooled liquid.Safety: Keep the skillet handle inward and avoid breathing pepper fumes.
5. 5Build the pan sauceAdd vinegar and scrape the fond for 30 seconds.30 secLook for: Everything is evenly positioned and ready for the next action.
6. 6Stir in mustardStir in mustard, rice, cooked beef, salt, and 45 g water; cover over medium for 3 minutes.3 min · 165°FLook for: Rice and beef reach 165°F and the liquid coats the mushroom edges.Safety: Reheat beef and rice to 165°F.
7. 7Finish creamyRemove from heat. Let the cooking surface reach the stated heat before adding the ingredients.Look for: The cooking surface or appliance is fully heated and ready for the next action.
8. 8Rest 2 minutesRest 2 minutes, then fold in yogurt until the sauce is smooth and pale brown; rest 5 minutes before serving.7 minLook for: The sauce clings without curdling and the skillet remains steaming.Safety: Keep yogurt chilled until use and refrigerate within 2 hours.