To prepare the ingredients, peel and crush the garlic, and peel and grate the ginger. Finely slice the red onion and birdseye chilli. Cut the capsicum into strips and quarter the baby bok choy.

Place the Jasmine rice into a sieve and rinse it with cold tap water. Rinse until the water becomes clear. Place the rice and water in a medium pot and bring to the boil. Cover with a lid and reduce the heat to medium-low and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.

Meanwhile, combine the salt-reduced soy sauce, sesame oil, brown sugar, ginger and garlic in a medium bowl. Add the beef strips and toss to coat well. Season generously with black pepper.

Heat half of the vegetable oil in a large wok or frying pan over a high heat. Add half of the beef mixture and stir fry for 1-2 minutes or until brown. Transfer to a plate and repeat with the remaining beef mixture.

Heat the remaining vegetable oil in the same wok over a medium-high heat. Add the red onion and red capsicum and stir fry for 2-3 minutes, or until just tender. Add the baby bok choy and cook for 1-2 minutes or until wilted. Return the beef to the wok with the birdseye chilli and stir until heated through. Remove from the heat.

To serve, divide the rice and sizzling beef stir fry between plates.