In a bowl, combine the soy sauce, sesame oil, brown sugar, minced garlic, and minced ginger. Add the sliced flank steak and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

While the steak is marinating, prepare the spicy cream sauce by whisking together mayonnaise, gochujang, rice vinegar, honey, and sesame oil in a small bowl until smooth. Set aside.

Heat a large skillet over medium-high heat. Add the marinated steak and cook for 3-4 minutes, or until browned and cooked to your desired doneness. Remove from heat.

To assemble the bowls, divide the cooked jasmine rice among four bowls. Top each bowl with cooked steak, shredded carrots, cucumber slices, and chopped green onion.

Drizzle with spicy cream sauce and sprinkle with sesame seeds. Serve immediately and enjoy!