In a medium bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger, whisking until blended. Place your flank steak into the marinade, cover and refrigerate for at least 30 minutes.

Rinse jasmine rice under cold water until the water runs clear, then combine with water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let sit for 5 minutes, fluff with a fork.

In a small bowl, whisk together sour cream, sriracha, lime juice, and honey. Adjust spice level if desired.

Heat a grill pan over medium-high heat. Remove steak from marinade and place in the hot pan, cooking for 5-6 minutes on each side until charred.

Once cooked, transfer the steak to a cutting board and let rest for 5-10 minutes to allow juices to redistribute.

In the same pan, add vegetable oil and toss in mixed vegetables. Stir-fry for 5-7 minutes until tender-crisp.

In individual bowls, layer jasmine rice, sliced steak, and sautéed vegetables. This is your canvas for serving.

Garnish with sesame seeds and finely chopped green onions for an inviting meal.