Prepare the cornstarch by mixing it with cold water in a sealed container and give it a good shake, then keep it cool.
In a separate bowl, combine all other sauce ingredients and set aside.
Gather all your ingredients so everything is ready to cook.
Season the ground beef evenly with garlic salt, onion powder, celery salt, and black pepper.
Heat the peanut oil in a large skillet on medium-high, then add the ground beef, breaking it apart and cooking until browned and fully cooked. Drain excess fat and set meat aside.
Pour the white wine into the skillet and lower heat to medium; use a spatula to scrape up any browned bits from the pan. Let the liquid reduce by half, about 3 minutes.
If needed, add a bit more oil, then toss in broccoli, green beans, mushrooms, onions, and celery, stirring to coat. Cook these for around 3 minutes until they start to soften.
Add carrots and red bell pepper slices to the skillet, cooking for another 2 minutes.
Pour the prepared sauce into the skillet and bring it to a gentle boil, allowing it to simmer and thicken slightly over 2 to 3 minutes.
Shake the cornstarch slurry well again, then gradually stir it into the simmering sauce until it thickens to your liking; lower the heat afterwards.
Return the cooked ground beef to the pan with any juices, stir it thoroughly into the sauce and veggies, and warm everything for 2 minutes.
Serve hot with cooked rice or noodles, and add any preferred garnishes to finish.
