1. In a large bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang. Add the sliced flank steak and marinate for at least 30 minutes, or overnight for deeper flavor.
2. Rinse and cook the jasmine rice according to package instructions. While the rice is cooking, heat vegetable oil in a large skillet over medium-high heat.
3. Remove the steak from the marinade and cook in the heated skillet for 3-4 minutes per side, until caramelized and cooked through. Transfer to a plate and let rest.
4. In the same skillet, add sliced bell peppers and julienned carrots. Sauté for 3-4 minutes until tender yet crisp.
5. For the spicy cream sauce, whisk together mayonnaise, sriracha, and lime juice in a small bowl. Adjust the sriracha to taste based on your spice preference.
6. To assemble the bowls, divide the cooked rice between bowls. Top with steak slices, sautéed vegetables, and a drizzle of spicy cream sauce. Garnish with chopped green onions and sesame seeds.

As I learned from my grandmother, cooking is a sensory experience. Trust your instincts and adjust flavors as you go. Remember, the joy of cooking lies in the journey, not just the destination.