Creating Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is simple. Just follow these steps:

1. Marinate the Steak:
– In a bowl, mix the soy sauce, brown sugar, sesame oil, garlic, ginger, and rice vinegar.
– Add the ribeye steak to the marinade, ensuring it’s well coated. Cover and let it marinate for at least 30 minutes.

2. Prepare the Spicy Cream Sauce:
– In a small bowl, combine mayonnaise, sriracha, lime juice, garlic powder, and salt. Mix well and set aside.

3. Cook the Rice:
– If using dry rice, cook it according to package instructions. Fluff with a fork once done.

4. Cook the Steak:
– Heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade and shake off excess marinade.
– Cook for about 5-7 minutes on each side, or until the desired doneness is reached. Let it rest for a few minutes before slicing.

5. Slice the Vegetables:
– While the steak is resting, prepare the cucumbers, carrots, and green onions by slicing them into thin matchsticks.

6. Assemble the Bowls:
– In a bowl, add a scoop of jasmine rice as the base.
– Arrange sliced steak on top and then add the cucumbers, carrots, and green onions.

7. Drizzle with Spicy Cream Sauce:
– Generously drizzle the spicy cream sauce over the assembled ingredients.

8. Garnish and Serve:
– Sprinkle sesame seeds on top for added texture and flavor. Serve immediately and enjoy!