Creating delicious Korean BBQ Steak Rice Bowls with Spicy Cream Sauce can be done by following these simple steps:

1. Marinate the Steak: In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the flank steak and coat well. Marinate for at least 15 minutes or up to overnight in the refrigerator for maximum flavor.

2. Cook the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium pot, add the rice and water. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes or until the rice is cooked and all the water is absorbed. Fluff with a fork when done.

3. Prepare the Vegetables: While the rice is cooking, wash and slice the mixed vegetables into bite-sized pieces.

4. Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sriracha, and lime juice. Adjust the sriracha based on your spice preferences for a more or less spicy sauce.

5. Cook the Steak: Heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade and cook for about 4-5 minutes per side, depending on your desired doneness. Let the steak rest for a few minutes before slicing thinly against the grain.

6. Stir-Fry the Vegetables: In the same pan, add vegetable oil and stir-fry the mixed vegetables for about 3-4 minutes, just until tender but still crisp.

7. Assemble the Bowls: In each bowl, add a generous scoop of rice. Top with the sliced steak and a portion of stir-fried vegetables.

8. Drizzle with Sauce: Finally, drizzle the spicy cream sauce over the top and garnish with sesame seeds and chopped green onions.

By following these steps, you’ll have a plate filled with flavorful, colorful ingredients that not only taste great but also look incredible.