In a mixing bowl, combine vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Whisk until the sugar dissolves, then add the flank steak, ensuring it’s evenly coated. Cover and let it marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.

In a small bowl, mix together mayonnaise, sriracha sauce, lime juice, honey, and a pinch of salt until smooth and creamy. Adjust spiciness as needed and refrigerate until needed.

Preheat a grill pan or skillet over medium-high heat. Remove the flank steak from the marinade and cook for about 4-5 minutes per side for medium-rare doneness.

After cooking, transfer to a cutting board and let it rest for at least 5 minutes before slicing thinly against the grain.

Divide cooked jasmine rice among bowls. Top with sliced steak, chopped green onions, shredded carrots, and sliced cucumber.

Generously drizzle the spicy cream sauce over the assembled bowls. Serve immediately.