In a bowl, combine the soy sauce, sesame oil, brown sugar, garlic powder, and ginger powder. Add the sliced flank steak and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

While the steak is marinating, prepare the spicy cream sauce by mixing together the mayonnaise, sriracha, lime juice, and honey in a small bowl. Adjust the sriracha to taste for desired spiciness.

Heat a grill pan or skillet over medium-high heat. Cook the marinated steak for about 3-4 minutes on each side, or until cooked to your desired doneness. Remove from heat and let it rest for a few minutes.

To assemble the bowls, divide the cooked jasmine rice among four bowls. Top each bowl with the cooked steak, shredded carrots, sliced cucumbers, and green onions.

Drizzle the spicy cream sauce over the top and sprinkle with sesame seeds. Serve immediately.