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Combine cornstarch + cold water in a covered container and shake to combine. Set aside in a cool place.
Combine remaining sauce ingredients in a medium bowl and set aside.
Measure out additional ingredients before beginning.
Sprinkle the beef with seasoning. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook and crumble until browned and cooked through. Drain grease and set aside.
Add the white wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Cook until the liquid is reduced by half, about 3 minutes.
Add a splash of additional oil if needed. Add the broccoli, green beans, mushrooms, onions, and celery and toss to coat. Cook for 3 minutes, until slightly softened. Add the carrots and bell peppers and cook for 2 minutes.
Add sauce mixture and bring to a gentle boil. Let it simmer/reduce for 2-3 minutes. Take the cornstarch mixture and shake it well. Slowly stir the cornstarch slurry into the bubbling sauce until desired thickness is obtained. Reduce heat to low.
Add the ground beef back to the skillet along with any juices from the plate. Mix it into the sauce and let it heat through, about 2 minutes. Add desired garnishes and serve with rice or noodles.