Lightly salt the zucchini and let it sit for about 10-15 minutes to draw out the moisture. Then rinse and drain before cooking.

While zucchini is sitting, prepare the beef. Add beef to a medium bowl and sprinkle with cornstarch. Mix beef with cornstarch until beef is evenly coated. Add in garlic powder and soy sauce and mix. Set aside.

Add olive oil and ⅓ of the garlic to a large skillet and bring to medium high heat. When oil is heated, add in zucchini.

Cook zucchini a few minutes until tender but still crisp. Drain zucchini noodles thoroughly by placing them in a colander and shaking a few times. Set aside so that they can continue to drain. If desired, you can also pat dry the zucchini with a paper towel after they are done draining.

Add sesame oil and remaining garlic to your skillet. Bring skillet to medium-high heat.

Add in beef. Sear beef on both sides and cook until it is about 1-2 minutes away from being fully cooked.

Add zucchini noodles back in and stir and mix with the beef. Season with salt or more soy sauce as needed. Cook only about 1-2 minutes or until beef is fully cooked and zucchini is mixed in and warm. If you continue to cook too long your zucchini will get watery again.

Garnish beef and zucchini with sesame seeds. Allow beef and zucchini to cool before splitting into meal prep containers. Store in fridge or freezer.