Whisk the rice wine, soy sauce, honey, orange juice, and white pepper in a large bowl.
Add the beef steaks to the bowl, cover, and marinate in the fridge for 10 to 15 minutes.
Heat groundnut oil in a wok until smoking and fry steaks to desired doneness, reserving the marinade.
Transfer steaks to plates and cover with foil to rest for 5 minutes.
Cook the reserved marinade in the wok over high heat for 30 seconds until sticky.
Add mushrooms and a splash of water to the wok and cook for 4 minutes until softened.
Spoon mushrooms beside the steaks and garnish with orange segments, spring onion, and salad leaves.