Make the Beef Marinade: In a bowl large enough to hold the beef, mix the reduced-sodium soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, garlic, and scallions. Add the thinly sliced sirloin steak and marinate briefly while you prepare the other components.
Make the Rice: Rinse the white rice under cold water until the water runs clear. Cook the rice according to the package directions. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm until serving.
Prepare the Chamomile Iced Tea: Bring water to a boil in a small pot. Remove the pot from heat, add the chamomile tea bags, and steep for 5–7 minutes. Stir in honey until dissolved. Refrigerate to cool. Serve over ice if preferred.
Prepare the Beef Bulgogi: In a skillet or wok, heat extra-virgin olive oil over medium-high heat. Add the marinated beef and sliced onions. Sauté until the beef is nicely browned. Stir in the cornstarch slurry to help thicken the sauce. Season with salt and black pepper to taste.
Make the Sautéed Broccoli and Carrots: In a skillet over medium low heat, add the olive oil. Saute the broccoli florets and carrots until tender. Season with salt and black pepper.
Prepare the Spicy Sriracha Mayo: In a small bowl, mix together mayo, sriracha, and lime juice.
Serve the beef bulgogi over rice with kimchi, and sautéed broccoli and carrots drizzled with sriracha mayo and chamomile iced tea.