Add the diced tomatoes and basil to a small pan and simmer for 10 minutes to thicken and allow the flavors to combine. Note: If you are in a rush, you can skip this step and simply add the tomatoes in with the zucchini noodles at the end, but it's well worth waiting the extra time.
In a large pan or wok, add a little olive oil and fry off the beef quickly (about 1 minute), using tongs or a spatula to gently toss it in the pan and brown all edges. Don't overcook it so it goes tough. Set the beef aside in a bowl.
Add the zucchini noodles and tomato mixture to the pan and cook for 3 minutes, stirring occasionally so the noodles cook evenly.
Add the beef back to the pan, along with the majority of parmesan cheese (just leave a little for sprinkling on top) and stir through.
Serve in 2 bowls topped with a generous sprinkle of the remaining parmesan cheese.