Ingredients
Method
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.
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.
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.
4.Serve stir-fry with brown rice.
To cook your own brown rice you will need to boil ¾ cup (150g) brown rice in water for about 25 minutes or until tender; drain well. Don’t cut the beef into thin strips or it will overcook and become tough. You could make this stir-fry with lamb instead of beef.
Note
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