Heat the oil in Dutch oven. Add meat and brown on both sides. Combine stir-fry sauce with wine and pour over meat. Cover, reduce heat and simmer for 1 hour 40 minutes. Add mushrooms and simmer, covered, another 15 minutes or until beef is tender. Combine cornstarch and 1/4 cup water. Remove meat to platter and keep warm. Add cornstarch mixture to pan juices; cook and stir until mixture boils and thickens lightly. To serve, cut meat across grain into thin slices and serve with the mushroom gravy.