In a medium bowl, whisk together vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Coat the flank steak in the marinade and let it marinate for at least 30 minutes.

In a separate bowl, mix mayonnaise, sriracha, lime juice, honey, and a pinch of salt. Whisk until smooth and chill in the refrigerator.

Preheat a grill pan over medium-high heat. Grill the marinated steak for 4-5 minutes per side until medium-rare, around 130°F.

Let the steak rest for 5 minutes, then slice thinly against the grain.

Assemble each bowl with cooked jasmine rice, then add sliced steak, green onions, shredded carrots, and cucumber.

Drizzle the spicy cream sauce over the assembled bowls and serve immediately.