1-Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook, stirring frequently, until browned, about 2 to 3 minutes. Remove the steak and set aside to let it rest.

2-Lower the heat to medium and add 1½ tablespoons of oil to the skillet. Add the zucchini and onion, then season with salt, pepper, ground ginger, and garlic powder. Sauté until the onion becomes translucent and the zucchini is tender, approximately 7 to 10 minutes.

3-Pour in the rice vinegar and coconut aminos, then return the steak to the skillet. Stir and cook for an additional 2 to 3 minutes until everything is warmed through. For a final touch, garnish with green onions or sesame seeds if you like.