In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger until well combined. Add the flank steak, ensuring it is fully coated in the marinade. Cover with plastic wrap and let it marinate for at least 30 minutes.

While the steak marinates, prepare your rice base by cooking white or brown rice according to package instructions. Once cooked, fluff the rice with a fork and set it aside.

In a separate bowl, combine sour cream, gochujang, honey, and lime juice. Whisk vigorously until smooth and creamy. Set aside.

Chop your chosen vegetables into bite-sized pieces. This colorful assortment adds nutrition and a crunchy contrast.

Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Remove the steak from the marinade and sear for about 4-5 minutes on each side until medium-rare.

Using the same skillet, add more vegetable oil if needed and sauté the chopped vegetables for 3-5 minutes until tender-crisp and vibrant.

Transfer the cooked steak to a cutting board and let it rest for about 5 minutes before slicing it thinly against the grain.

In individual serving bowls, start with a scoop of rice, then layer on the sliced steak and sautéed vegetables.

Drizzle the spicy cream sauce over each bowl, allowing it to cascade over the ingredients.

Garnish with sesame seeds and sliced green onions for an extra burst of flavor.