3.5g
Net Carbs
Prep Time: 15 Minutes
Style: Other
Cook Time: 25 Minutes
Phase: Phase 2

32g

Protein

24.3g

Fat

0g

Fiber

379

Calories

How are Net Carbs Calculated?

INGREDIENTS

  • 1 1/4 Pound skirt steak or beef tenderloin, cut into 2x1-inch strips
  • 1/8 Teaspoon salt
  • 1/8 Teaspoon ground pepper
  • 2 Tablespoon canola oil
  • 1 Tablespoon unsalted butter
  • 1/2 Cup finely chopped Spanish onion
  • 3 Ounce small fresh white mushrooms
  • 1/4 Cup dry red wine
  • 1 Cup beef broth
  • 1/4 Cup sour cream
  • 1 Teaspoon Dijon mustard

DIRECTIONS

  1. Heat oven to warm setting. Sprinkle meat with salt and pepper.
  2. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.
  3. Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.
  4. Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices.
  5. Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper.

How to Calculate Net Carbs

In order to calculate Net Carbs of any whole food item, it's a simple calculation based on the Nutrition Facts panel:

Total Carbohydrates - (Minus) Dietary Fiber = (Equals) Net Carbs

For low carb products sweetened with sugar alcohols (ie: glycerin, maltitol, etc), refer to the Nutrition Facts panel of the product:

Total Carbohydrates - (Minus) Dietary Fiber - (Minus) Sugar alcohol = Net carbs

This reflects the fact that Dietary Fiber doesn't impact blood sugar levels. Sugar alcohols also have a negligible impact on blood sugar, they too are subtracted from total carbs to yield the Net Carb count.

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