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Cut the ends off of the zucchini. Use the spiral cutter plate with larger holes to make zucchini noodles. Chop them slightly a few times to break up the long noodles.
Place the noodles in a colander and sprinkle with salt. Toss to combine and drain for 1 hour, then pat them dry between tea towels (do not squeeze them out). Set aside.
In a glass measuring cup, whisk together all of the sauce ingredients. Set aside.
In a large skillet over medium heat, melt the coconut oil. Once hot, add the beef and stir fry until no pink remains, about 7 minutes. Break up the clumps with the back of a wooden spoon as you cook.
Stir in the sauce and green onion and cook until the sauce has reduced and thickenend, another 2 to 3 minutes.
Add the zucchini noodles, toss to combine, and cook 2 to 3 minutes to heat through.
Garnish with sesame seeds before serving.