Begin by slicing the flank steak thinly against the grain for maximum tenderness. In a mixing bowl, whisk together the low-sodium soy sauce, toasted sesame oil, honey, minced garlic, grated ginger, and a pinch of red pepper flakes. Coat the beef slices in this marinade, cover the bowl, and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to deepen.

While the beef is marinating, spiralize the zucchini into noodle shapes and sprinkle with salt to draw out excess moisture. Let these zucchini noodles 'sweat' for 20–30 minutes. Meanwhile, slice the red bell pepper and green onions, ensuring they are ready for stir-frying.

Heat a large skillet over high heat, adding about 1 tablespoon of avocado oil. Once hot, carefully add the marinated beef in batches to avoid overcrowding. Sear each batch for 1-2 minutes per side until they are browned and cooked to your liking.

Lower the heat to medium and add a touch more avocado oil to the same skillet. Add the sliced red bell pepper, carrots, and the white parts of the green onions. Sauté for about 3–4 minutes, stirring often, until they are crisp-tender and vibrant.

Reintroduce the reserved marinade to the skillet, adding a splash of broth for extra depth. Bring this mixture to a simmer and let it cook for 2-3 minutes until slightly thickened.

Add the drained zucchini noodles to the skillet, tossing them quickly with the vegetables and sauce without overcooking. Heat through for about 1-2 minutes until the noodles are just warm.

Divide the Beef and Zucchini Noodle Bowl among serving bowls. Sprinkle with sesame seeds, the green parts of the onions, fresh cilantro, and a dash of red pepper flakes. Serve with lime wedges.