Start by washing and slicing the zucchini, mushrooms, and carrot. Set them aside in separate bowls for easy access.
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the ground beef, breaking it apart with your spatula. Cook until browned and fully cooked through, about 5-7 minutes. Drain any excess fat if necessary.
Once the beef is cooked, add the sliced zucchini, mushrooms, and julienned carrot to the skillet. Stir-fry the mixture for about 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the low-sodium soy sauce, BBQ sauce, maple syrup, grated garlic, and ginger. Pour this flavorful sauce over the beef and vegetable mixture, stirring well to coat everything evenly.
Let the stir fry cook for an additional 2-3 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning if needed. Serve hot, garnished with chopped chives or green onions if desired.
