Begin by cubing your choice of steak. In a mixing bowl, whisk together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper until smooth. Toss the beef cubes in the marinade until evenly coated, and let it sit for at least 15 minutes.

While the beef marinates, create your spicy cream sauce. In a small bowl, combine mayonnaise, sour cream, sriracha, salt, and black pepper. Whisk the mixture until it's silky and well-blended.

Cook your rice according to package instructions, usually simmering in water until fluffy—about 15 minutes for white rice. Fluff with a fork and keep it warm.

Heat a large skillet over medium-high heat. Add the marinated beef in a single layer, cooking without stirring for 2-3 minutes. Flip the beef and cook for an additional 3-4 minutes.

Spoon the warm rice into bowls, top with the seared beef, and drizzle the spicy cream sauce over it. Garnish with scallions or sesame seeds if desired.