Prepare Marinade: In a medium bowl, whisk together the soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper until well combined. Set aside for about 5 minutes.

Marinate Steak: Add the cubed beef steak to the marinade, tossing until each piece is evenly coated. Let marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.

Cook Steak: Heat a skillet or grill pan over medium-high heat. Add the marinated steak in a single layer, searing for 3–4 minutes. Flip and cook for another 3–4 minutes until desired doneness.

Make Spicy Cream Sauce: In a small bowl, combine mayonnaise, sour cream, sriracha, salt, and black pepper. Whisk until smooth and creamy, adjusting sriracha to taste.

Assemble Bowls: Place a scoop of cooked rice in each bowl, top with steak, and drizzle spicy cream sauce over the steak.