Follow these straightforward steps to create your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce:

1. Marinate the Steak: In a large bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper. Add the flank steak, making sure it is well-coated. Cover and refrigerate for at least 15 minutes to marinate.

2. Cook the Rice: Prepare your choice of rice according to package instructions. While the rice is cooking, you can simultaneously grill the steak and vegetables.

3. Prepare the Vegetables: Blanch the broccoli florets in boiling water for about 2-3 minutes until bright green and tender-crisp. Remove them from the pot and place them in ice water to stop the cooking process. Set aside.

4. Grill the Steak: Preheat a grill or skillet over medium-high heat. Remove the flank steak from the marinade (discard leftover marinade) and place it on the grill. Cook for about 5-7 minutes on each side, or until the desired doneness is reached. Let the steak rest for 5 minutes before slicing it thinly against the grain.

5. Sauté the Carrots: In the same skillet, add sliced carrots and sauté for about 3-4 minutes until tender and slightly caramelized.

6. Make the Spicy Cream Sauce: In a small bowl, combine mayonnaise, Sriracha, rice vinegar, sesame oil, and honey. Mix well until smooth. Adjust the spice level to taste by adding more Sriracha if desired.

7. Assemble the Rice Bowls: In serving bowls, add a generous serving of rice as the base. Top with sliced grilled steak, blanched broccoli, and sautéed carrots.

8. Drizzle with Sauce: Drizzle the spicy cream sauce generously over each bowl. Finish by garnishing with sliced green onions.