No. This is illegal. Only cured meat such as corned silverside is allowed to receive additional water.
Lean muscle fibres in meat are made up of 50 – 75% water. This natural moisture in meat contributes to its juiciness. Some water is driven out of meat during cooking therefore the longer the cooking, the more water is lost. If cooked too long, very lean cuts can lose much of their moisture, resulting in very dry meat and increased toughness.