In a gallon-sized Ziploc bag, combine soy sauce, brown sugar, chili sauce, garlic and ginger. Add steak, zip the bag and rub marinade into meat, fully coating. Place in the refrigerator for 1-2 hours.

Once meat has marinated, prepare rice according to package instructions either using water or reduced-sodium stock.

Prepare chili aioli by combining mayo, chili sauce and sesame oil in a small bowl and stirring to combine. Set aside.

Heat a large skillet over medium-high heat and add 1 tsp sesame oil. Add sliced red pepper and cook for ~2-3 minutes, tossing every 30 seconds or so, until softened. Transfer to a plate and turn up to HIGH heat. Add marinated steak and cook for ~3 minutes, tossing every 30 seconds or so. After a few minutes, add red peppers back to pan and remove from heat to avoid over-cooking (sirloin steak can get tough if overcooked).

To assemble, spoon 1/4th of rice into a bowl, filling up one side. Add steak and red pepper mixture to less-filled side. Add carrot ribbons and sliced cucumber. Top with a dollop of aioli, sliced green onion, sesame seeds and fresh basil (optional). Serve!