Marinate the Steak: Whisk together vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper in a bowl. Add the flank steak, ensuring it's well coated; marinate for 30 minutes to overnight for best results.

Cook Rice & Prepare Veggies: Cook jasmine rice according to package instructions until fluffy. During this time, chop green onions, shred carrots, and slice cucumber into thin matchsticks for a refreshing crunch.

Make Spicy Cream Sauce: In a separate bowl, blend together mayonnaise, sriracha, lime juice, honey, and salt. Taste and adjust the heat level as you like.

Sear the Steak: Heat a heavy skillet over high heat. Sear the marinated steak for 3-5 minutes per side until it forms a crust and reaches a medium-rare doneness (125-130°F). Let it rest for 5-10 minutes before slicing thinly against the grain.

Assemble Bowls: Divide warm jasmine rice among bowls. Top each serving with sliced steak, chopped green onions, shredded carrots, and cucumber matchsticks. Drizzle generously with spicy cream sauce, adding extra lime or sriracha as desired.