Step 1

Heat 1 teaspoon of the oil in a wok over high heat; stir-fry brussels sprouts for 4 minutes or until browned lightly. Add the water; cook, covered, over medium heat, for 5 minutes or until bright green and just tender. Remove from pan; cover to keep warm.

Step 2

Wipe wok clean. Heat 1 teaspoon of the oil over high heat; stir-fry capsicum and onion for 3 minutes or until browned lightly. Add garlic; stir-fry 1 minute. Add mixture to brussels sprouts; cover to keep warm.

Step 3

Wipe wok clean. Heat remaining oil over high heat; stir-fry beef, in two batches, for 1 minute or until browned. Return vegetables to wok with buk choy, sauce, extra water and pepper; stir-fry 1 minute or until hot.

Step 4

Serve stir-fry with brown rice.