In a bowl, combine soy sauce, sesame oil, brown sugar, garlic powder, and ginger powder. Add the sliced flank steak and marinate for at least 30 minutes.
While the steak is marinating, prepare the spicy cream sauce by mixing mayonnaise, sriracha, lime juice, and honey in a small bowl until smooth. Set aside.
Heat a large skillet over medium-high heat. Add the marinated steak and cook for 3-4 minutes until browned and cooked through.
To assemble the bowls, divide the cooked jasmine rice among four bowls. Top each bowl with the cooked steak, shredded carrots, sliced cucumbers, and chopped green onions.
Drizzle with the spicy cream sauce and sprinkle with sesame seeds.
Serve immediately and enjoy!