In a mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger to create a flavorful marinade. Coat the flank steak evenly with this mixture. Allow it to marinate for at least 30 minutes at room temperature or refrigerate for up to 2 hours.

While the steak marinates, prepare the rice according to package instructions, typically rinsing the rice and boiling it. Allow it to simmer for about 15-20 minutes, then let it sit covered for another 5 minutes before fluffing.

In a small bowl, mix together sour cream, gochujang, honey, and lime juice until smooth. Adjust the spice level by adding more gochujang if desired.

Wash and chop chosen vegetables into bite-sized pieces. Set aside in a bowl.

In a large skillet, heat vegetable oil over medium-high heat. Add the marinated flank steak and cook for about 4-5 minutes on each side for medium-rare.

After removing the steak, add the chopped vegetables to the same skillet. Stir-fry over medium heat for 3-5 minutes until tender-crisp.

Transfer the steak to a cutting board to rest for 5 minutes, then slice against the grain into thin pieces.

Layer serving bowls with rice, top with sliced steak and sautéed vegetables.

Drizzle the spicy cream sauce generously over the assembled bowls.

Garnish with sesame seeds and chopped green onions.