shake up a simple sauce of low sodium soy sauce, apple cider vinegar and monk fruit sweetener (or honey). Set aside.
heat a skillet over medium heat. add the beef and cook, breaking it up with a spatula, for 7-10 minutes, or until cooked through.
make a space in the beef and add the sesame oil, ginger and garlic. Cook for 1 minute. Add the sauce and toss the beef to coat.
divide up the beef between four 2-cup capacity storage containers with the spiralized zucchini.