Begin by slicing the beef into thin strips to ensure quick and tender cooking. For extra flavor, marinate the beef in soy sauce, garlic, and pepper for about 15 minutes, though this step is optional. Then, slice the zucchini into rounds or half-moons, adjusting the thickness based on your preference for texture.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the minced garlic and ginger to the pan. Sauté for about 30 seconds until the aroma is released. Add the chopped onion and cook for 2 minutes until soft and translucent. Then, add the beef, stir-frying for 5-7 minutes until browned and cooked through, ensuring not to overcook and maintains its tenderness.

Add the sliced zucchini to the pan, stirring to combine. Let it cook for 5-7 minutes until it softens slightly but still retains some crispness, allowing the zucchini to absorb the flavors of the beef and spices.

Sprinkle in the chili powder, cumin, coriander, turmeric, and salt, stirring to ensure even distribution. Drizzle with soy sauce and toss everything together, allowing it to cook for another minute or two to blend the flavors.

Garnish the dish with fresh cilantro and, if desired, a squeeze of lemon juice to add brightness. Serve the Zucchini Beef Fry with steamed rice, quinoa, or flatbread, or enjoy it on its own for a low-carb meal.