1. Trim fat from beef; discard. Slice beef lengthwise in half, then crosswise into 1/4-inch-thick slices. Scrub zucchini; cut off ends. Cut each zucchini crosswise and lengthwise in half. Cut pieces lengthwise into 1/2-inch strips. Cut onion lengthwise in half; slice crosswise into 1/4-inch slices. Set aside.
2. Heat wok over high heat about 1 minute or until hot. Add sesame seeds; cook and stir until lightly browned. Remove to small bowl. Drizzle 1 tablespoon oil into wok and heat 30 seconds. Add half the beef mixture; stir-fry 2 minutes or until beef is barely pink in center. Remove beef to large bowl. Repeat with remaining beef. Reduce heat to medium.
3. Add remaining 1 tablespoon oil to wok and heat 30 seconds. Add mushrooms, zucchini and onion; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in teriyaki, sugar, salt and black pepper. Return beef and any accumulated juices to wok; cook until heated through. Spoon rice onto serving plate; top with beef mixture. Sprinkle with sesame seeds.
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