In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger to create a flavorful marinade. Place the flank steak in the bowl, ensuring it's fully coated with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes.

Prepare your rice according to package directions, using either white or brown rice. Rinse your rice before cooking to achieve fluffiness. Fluff the rice with a fork, and set it aside, covered.

In a small bowl, combine sour cream, gochujang, honey, and lime juice. Stir until it reaches a creamy consistency. Taste and adjust the spice level, setting it aside for later.

Wash and chop the bell peppers, broccoli, and carrots into bite-sized pieces, setting them aside.

Heat a skillet over medium-high heat and add vegetable oil. Place the marinated flank steak in the pan and sear for 4-5 minutes on each side. Adjust cooking time for preferred doneness.

Remove the steak and sauté the vegetables in the same skillet for 3-5 minutes until they are tender-crisp. Set aside.

Let the steak rest for a few minutes before slicing it against the grain into thin strips.

Spoon a generous portion of rice into each bowl, layer on sliced steak, and add sautéed vegetables.

Drizzle the spicy cream sauce over each bowl, ensuring it covers all components.

Sprinkle sesame seeds and chopped green onions over the top of each bowl for added flavor.