Place the beef in a large mixing bowl and coat with half of the sunflower oil and coat with the cumin, paprika and seasoning. Allow to marinate for 15 minutes.
Meanwhile, heat the remaining oil in a large saucepan and fry the onion over a medium heat for 3-4 minutes until it starts to soften. Increase the heat a little and add the peppers. Continue to cook for 2-3 minutes, stirring occasionally, then reduce the heat and add the kidney beans and baby sweetcorn and cover with stock.
Cover the saucepan, reduce the heat and simmer for 8-10 minutes. Heat a large heavy-based saucepan over a high heat and sear the beef in batches until golden brown and medium in the middle.
Transfer to serving bowls and top with the vegetable mixture. Serve immediately.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.