Slice the Beef Sirloin (250 g) into thin strips. Slice the Bell Peppers (100 g), Zucchini (100 g), and Red Onion (50 g). Cut the Cherry Tomatoes (50 g) in half. If using corn on the cob (100g kernels), cut the kernels off the cob. Chop the Cilantro (10 g). (Prep time: 15 minutes)

In a bowl, toss the beef strips with 1/3 of the Olive Oil (4.5 ml), half of the Chili Powder (1.5 g), half of the Cumin (1 g), half of the Smoked Paprika (0.5 g), half of the Salt (0.75 g), and half of the Black Pepper (0.25 g). Let marinate while you prepare the vegetables (at least 10 minutes). (Prep time included above)

Heat half of the remaining Olive Oil (4.5 ml) in a large pan or skillet over medium-high heat. Add the sliced onion and bell peppers and cook for 5 minutes until slightly softened. (Cook time: 5 minutes)

Add the sliced zucchini and corn kernels to the pan. Cook for another 5 minutes until the zucchini is tender-crisp and the corn is slightly browned. (Cook time: 5 minutes)

Add the cherry tomatoes, remaining Chili Powder (1.5 g), Cumin (1 g), Smoked Paprika (0.5 g), Salt (0.75 g), and Black Pepper (0.25 g) to the pan. Stir and cook for 2 minutes until the tomatoes just start to soften. Remove all vegetables from the pan and set aside. (Cook time: 2 minutes)