Marinate the Steak: In a mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Coat the flank steak with the marinade and let it marinate for at least 30 minutes.

Cook the Rice: Prepare rice according to package instructions. Bring water to a boil, reduce heat, cover, and simmer for 15-20 minutes until fluffy.

Make the Spicy Cream Sauce: Mix sour cream, gochujang, honey, and lime juice in a small bowl. Adjust spice level to taste.

Prepare the Vegetables: Wash and chop your vegetables into bite-sized pieces.

Cook the Steak: Heat vegetable oil in a skillet over medium-high heat. Add marinated steak, cooking for 4-5 minutes on each side until desired doneness. Let it rest.

Sauté the Vegetables: In the same skillet, stir-fry the vegetables for 3-5 minutes until tender-crisp.

Slice the Steak: Thinly slice the steak against the grain after resting.

Assemble the Bowls: Place a scoop of rice in each bowl, layer with sliced steak and sautéed vegetables.

Drizzle the Sauce: Generously drizzle spicy cream sauce over the bowls.

Garnish and Serve: Top with sesame seeds and green onions.