In a mixing bowl, whisk together vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Add the flank steak, ensuring it’s fully coated in the marinade. Cover with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor and tenderness.

In a small bowl, combine mayonnaise, sriracha sauce, lime juice, honey, and a pinch of salt. Stir until smooth, adjusting the sriracha to your desired spice level. Once mixed, cover the bowl and refrigerate the sauce to allow the flavors to meld while you prepare the rest of your Korean BBQ Steak Rice Bowls.

Heat a grill pan over medium-high heat until hot, about 5 minutes. Remove the flank steak from the marinade, letting excess drip off, and place it on the hot grill. Cook for about 4-5 minutes on each side for medium-rare, or until nicely charred and cooked to your preferred doneness, ensuring the internal temperature reaches at least 130°F.

Once cooked, remove the steak from the grill pan and transfer it to a cutting board. Let the steak rest for about 5 minutes to retain its juices. After resting, slice the steak thinly against the grain, creating tender pieces ready to adorn your rice bowls.

In serving bowls, divide cooked jasmine rice evenly among them. Lay the sliced steak on top, then sprinkle with chopped green onions, shredded carrots, and sliced cucumbers to create a colorful presentation.

Generously drizzle the prepared spicy cream sauce over each bowl, allowing it to envelop the rice and vegetables. Serve the bowls immediately while everything is warm.