This deliciously fast, Vietnamese-inspired bowl is sure to be a weeknight favourite. A crisp, tangy pickle adds texture and freshness to umami-rich sticky beef with coriander flecked rice for a dinner that demands second helpings.
Place rice in a saucepan with 310ml (1¼ cups) cold water 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, prepare vegetables.
Thinly slice radishes and cucumbers 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.
Crush garlic into a small bowl. Add oyster sauce, white spring onion, remaining caster sugar and sesame oil and mix until combined. Set aside.
Heat oil in a large wok or frypan over medium-high heat. Season beef with ¼ teaspoon salt and add to pan. Cook, stirring once, for 2–3 minutes 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.