Creating Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is simple! Just follow these steps:

1. Marinate the Steak: In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and ground ginger. Add the sliced steak, ensuring all pieces are coated. Let it marinate for at least 15 minutes.

2. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine rinsed rice and 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes. Remove from heat and let it sit covered for another 10 minutes.

3. Prepare the Vegetables: While the rice is cooking, slice the bell peppers, carrots, and cucumber. Set aside for assembly later.

4. Make the Spicy Cream Sauce: In a small bowl, mix the mayonnaise, gochujang, lime juice, and honey. Stir until smooth and adjust salt and pepper to taste.

5. Cook the Steak: In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the marinated steak and cook for 5-7 minutes until it turns brown and is cooked through.

6. Assemble the Bowls: In each bowl, add a scoop of jasmine rice as the base. Top with cooked steak and an assortment of bell peppers, carrots, and cucumber slices. Drizzle the spicy cream sauce generously over the top.

7. Garnish: Sprinkle chopped green onions on top for added flavor and visual appeal.

By following these simple steps, you will prepare a delightful Korean BBQ Steak Rice Bowl that’s packed with flavor and sure to be a hit!