In a mixing bowl, combine 2 tablespoons of vegetable oil, 1 tablespoon of sesame oil, ¼ cup of soy sauce, 1 tablespoon of brown sugar, 2 minced garlic cloves, 1 tablespoon of grated ginger, and a sprinkle of black pepper. Add the flank steak, ensuring it's well coated. Cover and let it marinate in the refrigerator for at least 30 minutes or up to 2 hours.

In a small bowl, whisk together ½ cup of mayonnaise, 2 tablespoons of sriracha sauce, the juice of 1 lime, 1 tablespoon of honey, and a pinch of salt. Blend until smooth and creamy, then cover the bowl and chill the sauce while the steak marinates.

Preheat a grill pan over medium-high heat for about 5 minutes. Remove the steak from the marinade, allowing excess sauce to drip off, and place it on the grill. Cook for 4-5 minutes on each side for medium-rare.

Once the steak is grilled, transfer it to a cutting board and allow it to rest for at least 5 minutes. Slice the steak thinly against the grain after resting to maximize tenderness.

Take 2 cups of cooked jasmine rice and evenly divide it among serving bowls. Layer each bowl with the sliced flank steak, followed by green onions, shredded carrots, and sliced cucumbers.

Drizzle the spicy cream sauce over each bowl, and serve immediately with lime wedges on the side.