Make the Beef Marinade: Mix the reduced-sodium soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, garlic, and scallions in a bowl big enough to hold the beef.

Make the Rice: Rinse rice under cold water until the water appears clear. Cook the rice according to the directions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm until serving.

Rinse the potatoes and cook them in salted boiling water. Halfway through cooking, reduce the heat to simmer and cook until the potatoes are fork tender. This will take anywhere from 15 -18 minutes. Drain the potatoes and place into a bowl. Refrigerate to cool.

Heat a large skillet or non-stick pan over medium-high heat. Remove the beef from the marinade, reserving the marinade.

Strain the marinade into a saucepan over medium heat and bring to a simmer. Slowly stir the dissolved cornstarch into the marinade a little at a time (you may not need it all) until the marinade thickens to a smooth consistency, then remove and set aside.

Add oil to the heated skillet or pan and sauté the onions for 2 - 3 minutes. Your pan should be hot enough so that the meat sizzles as it touches the pan.

Add the beef (in batches if needed) and pan-fry/stir-fry the meat until slightly brown on both sides. Avoid overcrowding the pan to prevent excessive moisture leakage.

Pour the thickened marinade into the pan with the beef and set aside until you are ready to serve.

Mix the potatoes with carrot, celery, and mayo, and season with salt and pepper.

Make the Chai milk tea: Heat the chai concentrate and milk in a saucepan. Simmer on low for 4 - 5 minutes until hot, stirring occasionally.