In a bowl, whisk together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper until well combined. Cut your beef steak into bite-sized cubes, then toss them into the marinade, ensuring they're evenly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor absorption.

Heat a skillet over medium-high heat and add a dash of oil to avoid sticking. Once the pan is hot, add in the marinated steak cubes, making sure not to overcrowd the pan. Sear the meat for about 3-4 minutes on each side, or until it reaches your desired level of doneness. Once cooked, remove from heat and let the steak rest for a few minutes to maintain its juiciness.

In a small mixing bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until the mixture is thoroughly combined and smooth. Taste the sauce and adjust the heat by adding more sriracha if desired. Set the sauce aside for flavors to meld.

Start by adding a generous portion of cooked rice to your serving bowls. Once the rice is in place, top it with the cooked steak cubes. Drizzle the prepared spicy cream sauce generously over the steak, allowing the creamy goodness to seep into the rice.

Add any additional toppings if desired, such as sliced green onions or sesame seeds. Serve immediately while hot.