Combine the broth, aminos, honey, and ginger to make the sauce, then set aside.
Heat a large skillet over medium-high heat and add the remaining 1/2 tablespoon of oil. If using eggs, cook them sunny side-up until the whites are cooked through and the yolk is still a little runny. Set aside.
Use the remaining 1 tablespoon of oil to cook the beef until browned, then add the carrot and cabbage and stir-fry 1 minute.
Add the zucchini, green onion, and sauce and stir until heated through.