1 small butternut squash, peeled and cut into chunks
1 red chilli, deseeded and chopped
1 teaspoon ground cumin
1 tablespoon tomato purée
400 g (13 oz) can cherry tomatoes
150 g (5 oz) canned sweetcorn kernels
handful of chopped fresh coriander, to garnish
Heat half the oil in a large, heavy-based saucepan. Add the steak and cook over a high heat for about 3 minutes until browned, then remove from the pan and set aside.
Add the remaining oil to the pan with the onion and squash and cook for 5 minutes until softened. Stir in the chilli and cumin and cook for 30 seconds, then add the tomato purée and tomatoes and simmer for 15 minutes.
Return the beef to the pan with the sweetcorn and heat through. Serve scattered with the coriander.