In a large bowl, whisk together vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and freshly ground black pepper. Add the flank steak, ensuring it is thoroughly coated in the marinade. Cover and refrigerate for at least 30 minutes, though 2 hours is ideal for maximum flavor absorption.

In a separate small bowl, combine mayonnaise, sriracha sauce, lime juice, and honey. Whisk until smooth, adjusting the sriracha amount to match your preferred spice level. Set the sauce aside to allow the flavors to meld while you cook the steak and assemble the bowls.

Heat a grill pan or skillet over medium-high heat until hot. Remove the marinated flank steak from the fridge and let excess marinade drip off. Grill the steak for 4-5 minutes on each side for medium-rare, aiming for an internal temperature of 130°F. Once cooked to your liking, let the steak rest on a cutting board for 5 minutes before slicing thinly.

To assemble your Korean BBQ Steak Rice Bowls, start by scooping cooked jasmine rice into individual bowls. Top the rice generously with sliced steak. Add a colorful mix of chopped green onions, shredded carrots, and sliced cucumber for crunch and freshness. Finally, drizzle the spicy cream sauce over everything, serving immediately to enjoy the delightful flavors and textures.