Servings: 4 make ahead bowls

Spiralize 3 medium zucchini and place in 4 storage containers.
In a large skillet over medium-low heat, caramelize 1 large julienned sweet onion in some oil for about 25 minutes. Add to top of zoodles.
Use the same skillet for the following steps.
Over medium-high heat, sear 1 lb salted and peppered beef filet steaks to medium-rare. Set aside to rest (do not slice yet).
Dry-saute 1 lb sliced baby bella mushrooms, then add to top of zoodles.
Sear 2 large sliced jalapenos in a splash of oil, then add to top of zoodles.
Slice the steak thinly, then add to top of zoodles.
Make the quick Korean BBQ Sauce: subheading: Make the quick Korean BBQ Sauce:
In the same skillet (off the heat first) whisk 4 cloves garlic, ½ cup water, ¼ cup coconut aminos, 1 Tb arrowroot starch (omit for keto if you're super lowcarb ), 1 Tbsp honey (omit for Whole30 or use a couple drops of stevia for keto ), 1 tsp ginger powder, and 1 tsp red chili flakes.
Turn heat to medium and whisk to get all the lovely bits from the steak n veg off the bottom of the pan into the sauce.
Simmer til desired thickness (keto version will be thin if you skip the starch).
Serve sauce over the top of the steak and veg. Either cool before covering and atoring, or serve now and nom away, my dear!
**FOR AIP: Omit the pepper, jalapenos, and red chili flakes. Use the coconut aminos (not the tamari) and the honey (not the stevia)**