Bhuna, Indian cuisine's dry-cooking technique, is applied here by quickly searing thin-sliced beef with spices over high heat until the liquid evaporates. On the table in under fifteen minutes, this recipe contains no dairy or starch.
Sauté the onion, garlic and ginger in olive oil over high heat for 3 minutes.
Add the beef strips along with the tomato paste, cumin, paprika and salt, and cook over high heat for 8 minutes.
Serve hot.
Cut the beef into thin, even strips; thicker pieces won't cook through in 8 minutes.
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