In a 12-inch (30 cm) nonstick frying pan over medium-high heat, warm 1 tablespoon of the oil. Sprinkle the beef lightly with salt and pepper, add to the frying pan, and cook until brown on all sides, about 6 minutes. Using tongs, transfer the meat to a plate.
Warm the remaining 1 tablespoon oil in the same frying pan. Add the onion and carrots and sprinkle lightly with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add the cumin and paprika and sauté until fragrant, about 30 seconds. Add the flour mix and stir for 30 seconds. Gradually mix in the broth and then the tomato paste and tamari.
Cover the pan and simmer until the carrots are tender-crisp, about 8 minutes. Return the beef to the pan, add the edamame, and simmer until heated through, about 3 minutes. Mix in the dill and lemon zest. Season to taste with salt and pepper and serve right away.