In a mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and freshly grated ginger to create a fragrant marinade. Place flank steak in a resealable bag, pour marinade over it, and massage it in. Let it marinate in the refrigerator for at least 30 minutes.

While the steak marinates, prepare the jasmine rice according to package instructions. Once cooked, fluff the rice and set aside to keep warm.

In a medium bowl, whisk together sour cream, Sriracha sauce, lime juice, honey, salt, and freshly ground pepper. Taste and adjust the spiciness.

Preheat a grill pan or skillet over medium-high heat. Remove flank steak from marinade and cook for 5-6 minutes on each side for medium-rare. Adjust cooking time for preference.

Once cooked, transfer steak to a cutting board and cover loosely with foil. Allow it to rest for about 5 minutes.

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

Assemble the bowls starting with a layer of jasmine rice, followed by sliced steak and sautéed vegetables.

Drizzle spicy cream sauce over each bowl and garnish with sesame seeds and green onions. Serve immediately.