Creating Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is straightforward when you follow these steps:

1. Marinate the Steak: In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and black pepper. Whisk until well mixed. Add the steak, ensuring it is covered in the marinade. Allow it to marinate for at least 30 minutes.

2. Prepare the Spicy Cream Sauce: In a small bowl, mix together sour cream, gochujang, honey, lime juice, and salt. Adjust seasoning to taste. Set aside.

3. Cook the Rice: While the steak marinates, cook your rice according to package instructions. This typically involves rinsing the rice, adding it to boiling water, covering, and then simmering until tender.

4. Sauté the Vegetables: In a skillet over medium heat, add a small amount of oil. Sauté your mixed vegetables until they are bright and cooked through, about 5-7 minutes. Remove from heat and set aside.

5. Cook the Steak: Heat a grill pan or skillet over high heat. Remove the steak from the marinade and add it to the pan. Cook for about 3-4 minutes on each side for medium-rare, or until your desired doneness is achieved. Let it rest for a few minutes before slicing thinly.

6. Assemble the Bowls: In each bowl, add a generous serving of rice, top with sliced steak, sautéed vegetables, and a drizzle of spicy cream sauce.

7. Garnish: Sprinkle with sliced green onions and sesame seeds for an extra touch of flavor and presentation.

8. Serve Immediately: Enjoy your bowls while they are hot, relishing the delightful combination of flavors!