Creating Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is easy if you follow these steps:

1. Marinate the Steak: In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger for the marinade. Add the flank steak, ensuring it is well-coated. Let it marinate for at least 15 minutes.

2. Prepare the Rice: While the steak is marinating, cook the rice according to package instructions. Fluff with a fork and set aside.

3. Make the Spicy Cream Sauce: In a small bowl, mix sour cream, sriracha sauce, lime juice, and salt. Adjust spice levels according to your preference. Set aside.

4. Cook the Steak: Heat vegetable oil in a grill pan over medium-high heat. Remove the steak from the marinade and sear it for about 4-5 minutes on each side for medium-rare, or longer if you prefer it more done. Let it rest for a few minutes before slicing.

5. Stir-Fry the Vegetables: In the same pan, add sliced red bell pepper and sugar snap peas. Stir-fry for 3-4 minutes until they are tender but still crisp. Add minced garlic and sesame oil at the end to infuse the garlic flavor. Season with salt and pepper.

6. Assemble the Bowls: In serving bowls, start with a base of cooked rice. Top with sliced steak, sautéed vegetables, and a sprinkle of chopped green onions. Drizzle the spicy cream sauce generously over the top.

7. Garnish: Optionally, sprinkle sesame seeds on top for an extra touch of flavor and crunch.

Now you have delicious Korean BBQ Steak Rice Bowls with Spicy Cream Sauce ready to enjoy!