In a mixing bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Whisk until well blended. Add the beef steak cubes, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 30 minutes, up to 2 hours.

Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated steak cubes in a single layer, searing for 3-4 minutes on each side until browned and cooked to your desired doneness. Remove from heat and let the steak rest.

In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Taste and adjust seasoning as necessary.

Prepare the rice according to package instructions. Bring water to a boil, add rice, and reduce to a simmer. Cover and cook for 15-20 minutes until tender.

In serving bowls, place a generous scoop of cooked rice as the base. Top with steak, and drizzle with the creamy spicy sauce.

Add quick-pickled cucumbers, sautéed spinach, or shredded carrots for extra flavor and nutrition.