Place 8 satay sticks in a saucepan of boiling water and boil for 2 minutes, which will stop them from charring or, even worse, going up in flames, when cooking the beef in step 5. Drain and set the satay sticks aside.
Prepare the beef by mixing it with the crushed garlic, soy sauce, sesame seed oil, rice wine vinegar, brown sugar and fish sauce. Place in a plastic bag or a bowl and add the beef. Stir to mix, cover and leave to marinate in the fridge for 1–2 hours, if possible.
Cut the spring onions into 2cm (3/4in) lengths. Remove the beef from the marinade, but reserve the marinade for later. Thread the beef and the spring onion pieces alternately on the satay sticks, with about 4 pieces of each on each stick.
Bring a saucepan of water up to the boil, add a good pinch of salt and the rice. Boil for 7–8 minutes, until cooked. Drain, then stir in the olive oil and cover with a saucepan lid or a plate and keep warm until you are ready to serve.
Heat up a grill pan or large frying pan until very hot. Add the beef and spring onion satay sticks, placed in a single layer on the very hot pan. Cook on each side for about 2–3 minutes until cooked to your liking. Pour the reserved marinade into the pan and allow it to bubble and boil – it will reduce down and intensify in flavour.
While the beef is cooking, peel the avocados and chop the flesh into 1cm (1/2in) dice. Drizzle with the lime juice and mix. When you are ready to serve, mix the avocados with the rice and season with salt to taste. Serve the avocado rice with the beef skewers on warm plates or in bowls with a wedge of lime on the side. If you wish, you can decorate with coriander leaves.