Place broccoli, sugar snap peas, capsicum, carrots and water to a large non-stick wok. Bring to a boil, covered, over high heat. then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.
Wipe wok with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger and garlic.
Return all beef and vegetables to wok, stir in teriyaki and chilli powder and cook until heated through, about 1 minute. Serve on steamed rice and sprinkle with peanuts.
Be sure to use a non-stick wok or frying pan, since this recipe doesn't use any oil.