Combine all the ingredients for the marinade and sauce in a medium bowl. Divide in half. Place one half in a small bowl, cover, and refrigerate.

Place the other half in a shallow container with a lid. Add the thinly sliced beef and toss to coat. Cover with the lid and refrigerate for 2 hours.

When ready to cook the meal take out your vegetable spiralizer and put in the ribbon blade. Cut the carrots, zucchini, and yellow squash into long ribbons. Set aside.

Pour 1 tablespoon of olive oil into a large skillet over medium heat.

Remove the beef from the marinade and add to the pan. Stir fry for 3-5 minutes or until the beef begins to brown.

Remove the reserved sauce from the refrigerator. Add in the rice vinegar, ginger, black pepper, and water. Mix well and add to the pan with the beef.

Add in the carrot, zucchini, and squash ribbons and stir fry for 3-4 minutes or until the vegetables just begin to soften. Remove from heat.

Divide the rice between 4 bowls. Top with the beef and vegetable mixture. Serve hot.