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Prepare the sauce - shake up a simple sauce of low sodium soy sauce, apple cider vinegar and monk fruit sweetener (or honey). Set aside.
Cook beef - heat a non-stick skillet over medium heat. Add the beef and cook, breaking it up with a spatula, for 7-10 minutes, or until cooked through. Carefully drain the pan if needed.
Add seasonings and sauce - 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. Cook for 1 minute until evenly coated and remove from heat.
Portion - divide up the beef between four 2-cup capacity storage containers with the spiralized zucchini. If using single compartment storage containers - layer the zucchini noodles on top of the beef to keep them from getting soggy.