Creating Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is straightforward. Follow these easy steps:

1. Prepare the Marinade: In a bowl, combine soy sauce, sesame oil, minced garlic, brown sugar, ginger, and rice vinegar. Mix well.

2. Marinate the Steak: Place the flank steak in a resealable bag. Pour the marinade over the steak, seal the bag, and massage to coat. Marinate for at least 30 minutes, or up to overnight for deeper flavor.

3. Make the Spicy Cream Sauce: In a small bowl, mix sour cream, sriracha, lime juice, and salt. Adjust the spice level by adding more sriracha, if desired. Set aside.

4. Cook the Steak: Heat a grill or skillet over medium-high heat. Remove the steak from the marinade, allowing excess marinade to drip off, and sprinkle with salt and pepper. Grill or sear the steak for 4-5 minutes on each side for medium-rare. Cook longer for desired doneness.

5. Rest the Steak: Once cooked, remove the steak from heat and let it rest for about 5 minutes before slicing against the grain.

6. Prepare the Rice: While the steak is resting, ensure your rice is hot and ready. You can use freshly cooked rice or reheat leftover rice in the microwave.

7. Assemble the Bowls: In bowls, add a generous scoop of rice as the base. Top with sliced steak, jalapeño slices, chopped green onions, and a sprinkle of sesame seeds.

8. Drizzle the Sauce: Finish by drizzling the spicy cream sauce over the assembled rice bowls. Adjust toppings to preference.

9. Serve Immediately: Enjoy your delicious Korean BBQ Steak Rice Bowls with Spicy Cream Sauce while warm for the best experience!