In a medium bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the flank steak, cover and refrigerate for 30 minutes.

Prepare jasmine rice according to package instructions until fluffy.

In a small mixing bowl, combine sour cream, Sriracha, lime juice, honey, salt, and pepper until smooth.

Heat a grill pan or skillet over high heat and cook the marinated steak for 5-6 minutes on each side.

Let the cooked steak rest for 5 minutes before slicing against the grain.

In the same pan, add vegetable oil and sauté mixed vegetables for 5-7 minutes until tender.

Assemble bowls with jasmine rice, sliced steak, sautéed vegetables and drizzle with spicy cream sauce.

Garnish with sesame seeds and chopped green onions. Serve immediately.