Spiralize your zucchini noodles and set aside to a large plate or bowl. Use paper towels to squeeze out any excess moisture. Make the sauce by mixing together the coconut aminos, vinegar, and fish sauce.
Toss the sauce into skillet with beef. Mix in zoodles and stir to coat. Finally toss in carrots and fresh basil (torn into pieces). Let everything cook for another 1-2 minutes so the entire mixture is hot and well incorporated.
Serve hot with lime juice (if using)
*You can completely omit peppers for a non-spicy variation. You can also adjust spice and use red pepper flakes instead to individualize plates.
**Coconut aminos can also be replaced with GF tamari or soy sauce. If doing this, I would recommend adding 1 - 2 tbsp of honey to make it a tad sweeter.
***Holy basil and Thai basil are found in many grocery stores. If you cannot find it, go ahead and use regular basil.