Whisk together the cornstarch, soy sauce, Shaoxing wine, minced ginger, white pepper, and sesame oil in a bowl. Whisk until no lumps remain, and add the beef. Toss to coat and transfer to the refrigerator for 15–20 minutes.

As the beef marinates, prepare all vegetables and aromatics. Keep the mushrooms in one bowl, the mixed vegetables in a separate bowl, and the aromatics in another bowl.

Whisk together the sauce ingredients in a small bowl until no lumps remain. Set aside.

Heat 1 tablespoon neutral oil in a wok or large skillet over medium-high heat. Add the mushrooms and cook for 8–10 minutes until golden brown. Season with a sprinkle of salt and transfer back to their bowl.

If the skillet is dry, add another drizzle of neutral oil over medium-high heat. Add the mixed vegetables and spread them into an even layer. Cook, turning occasionally, for 4–5 minutes.

Add the aromatics to the skillet with the vegetables and cook for 1 minute until fragrant. At this point, the vegetables should be tender-crisp. Remove them from the skillet and transfer them back to their bowl.

Add 1 tablespoon of neutral oil to the skillet. Turn the heat to medium-high. Once hot, add the beef and cook for 3–5 minutes until just barely cooked through. Turn the beef once or twice as it cooks.

Pour the sauce over the beef and scrape up anything stuck to the bottom of the skillet. Bring to a boil, then reduce heat and simmer for 2–3 minutes or until the beef is cooked and the sauce is thick.

Add the cooked mushrooms and cooked mixed vegetables. Toss to coat and cook for 1–2 minutes more. Turn off the heat.

Spoon the stir-fry over cooked rice or noodles. Garnish with sesame seeds and minced scallions. Enjoy!