This deeply flavourful Vietnamese-inspired bowl will be fast-tracked to weeknight favourite from the first mouthful. A crisp, tangy pickle adds texture and freshness to umami-rich, sticky beef and coriander flecked rice for a dinner that demands second helpings and scores a perfect 10 in just 30 minutes.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Thinly slice radishes and cucumber into rounds. Thinly slice spring onion, keeping white and green parts separate.
Place rice wine vinegar, 2 teaspoons warm water, 1 teaspoon sugar and a pinch of salt in a bowl and whisk to combine. Add radish and cucumber, toss to combine and set aside to pickle.
Peel and crush garlic. Place in a bowl with oyster sauce, white spring onion, remaining sugar and sesame oil and mix to combine. Set aside.
Heat vegetable oil in a wok or large frypan over medium-high heat. Season beef with ¼ teaspoon salt and add to pan. Cook for 2–3 minutes, stirring once, or until golden brown and cooked. Pour in sauce and cook for a further 30 seconds or until thickened slightly.
Rinse and chop coriander leaves and stems and mix through rice. Divide rice between bowls and top with pickled vegetables, mayonnaise and sticky beef. Sprinkle over green spring onion to serve.