Place zucchini in shallow bowl and steak in another.

Whisk together vinegar, soy sauce, garlic and sesame oil. Toss zucchini with 2 tbsp (25 mL) of the mixture and steak with 3 tbsp (45 mL) of the mixture. Whisk sriracha into remaining vinegar mixture and set aside.

In a pot of boiling water cook spaghetti for about 9 minutes or until al dente. Drain and rinse well with cold water. Place in a bowl with remaining vinegar mixture, basil, cilantro and sesame seeds; set aside.

In a nonstick skillet heat over medium high heat and saute zucchini for about 3 minutes or until starting to become golden. Add to spaghetti.

Add steak to skillet and saute for about 3 minutes or until browned and hint of pink still remains inside. Add to spaghetti and toss to combine.