In a mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and optional gochujang. Add sliced steak and coat well. Marinate for at least 30 minutes.

Whisk together mayonnaise, sriracha, lime juice, and honey in a small bowl until smooth. Set aside in the refrigerator.

Heat a skillet or grill pan over medium-high heat. Cook the marinated steak slices for 2-3 minutes on each side until caramelized.

Assemble your bowls with rice at the bottom, layered with cooked steak, shredded carrots, and sliced cucumber.

Drizzle the spicy cream sauce over the assembled bowls.

Garnish with sliced green onions and toasted sesame seeds. Serve immediately.