In a small bowl, mix the beef strips, 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp sugar. Mix together until all ingredients are evenly distributed and set aside while you prep the rest of the ingredients.

Cook the sweet potato noodles according to package instructions. Once cooked, if the other ingredients are not ready yet, transfer the noodles to a strainer, and rinse with cold water. Drizzle a little sesame oil and toss to make sure the noodles do not stick together.

Meanwhile, heat 1 tbsp of oil in a large nonstick pan over medium-high heat. Add the steak and saute for 3-4 minutes, stirring occasionally, until mostly cooked through.

Add the minced garlic and all the vegetables (zucchini spirals, carrots, shiitake mushrooms, spinach, and green onion). Saute while stirring occasionally, until the vegetables reach your level of desired softness.

Then, add the cooked sweet potato starch noodles directly into the pan. Add the sauce ingredients directly into the mound of noodles (3 tbsp soy sauce, 2 tbsp sesame oil, and 2 tsp white granulated sugar).

Toss the noodles with the sauce ingredients first, then mix them together with the rest of the vegetables and meat in the pan. Stir until everything is evenly coated with sauce and combined. Season with additional soy sauce and sesame oil to taste, if needed.

Top with sesame seeds and serve warm or at room temperature.