Preparation
1.
Cut the vegetables into fine julienne strips and place them in a bowl.
2.
In a saucepan over low heat, combine the water, rice vinegar, granulated sugar and salt. Once the mixture begins to boil, remove from the heat and allow it to cool.
3.
Pour the marinade over the vegetables, mix well and refrigerate for at least 1 hour.
4.
Meanwhile, prepare the spicy mayonnaise. In a bowl, mix together the mayonnaise, Sriracha sauce, lemon juice and soy sauce. Set aside in the refrigerator.
5.
Prepare the meat marinade by combining the rice vinegar, soy sauce and sesame oil in a bowl. Add the thinly sliced beef and minced garlic, then marinate in the refrigerator for at least 30 minutes.
6.
Preheat your oven to 200°C / 400°F. Place the baguette halves on an oven rack and bake for 10–12 minutes. Remove from the oven and allow to cool for 5–10 minutes.
7.
Remove the prepared ingredients from the refrigerator. Heat a little oil in a frying pan and cook the marinated beef until well browned.
8.
Slice the baguettes open horizontally and spread the crumb generously with the spicy mayonnaise. Fill the sandwiches with the grilled beef and the pickled vegetables (lightly drained).
9.
Add a few sprigs of fresh coriander, close the sandwiches and enjoy immediately
