In a mixing bowl, combine vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Add flank steak and refrigerate for at least 30 minutes.

While the steak is marinating, whisk together mayonnaise, sriracha, lime juice, honey, and salt in a small bowl. Set aside.

Preheat grill pan over medium-high heat. Grill marinated flank steak for about 4-5 minutes on each side. Let it rest for 5 minutes before slicing.

Place cooked jasmine rice in each bowl as the base. Top with sliced flank steak.

Sprinkle sliced green onions, shredded carrots, and diced cucumber over the rice and steak.

Drizzle the spicy cream sauce over the bowls and garnish with toasted sesame seeds before serving.