For the Steak:

• 1 pound flank steak or ribeye, thinly sliced against the grain
• 1/4 cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, sliced
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang (Korean chili paste)

For the Bowls:

• 3 cups cooked white rice or jasmine rice
• 1 cup shredded carrots
• 1 cup cucumber, sliced
• 1 cup shredded purple cabbage
• 1 tablespoon sesame seeds for garnish (optional)

For the Spicy Cream Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons sriracha
• 1 tablespoon lime juice
• 1 teaspoon honey
• Pinch of salt