Wash and dry lemon; zest and juice into a medium bowl.
Peel and mince garlic; add to the bowl with the lemon.
6 cloves garlic
Add broth, soy sauce, and spices to the bowl; whisk to combine the sauce and set aside.
8 fl oz (1 cup) chicken or vegetable broth
⅓ cup tamari soy sauce
2 tsp parsley flakes
½ tsp black pepper
⅛ tsp crushed red pepper
Wash zucchini, trim ends, and use a julienne (or regular) peeler to make noodles. Use a paper towel or a clean cloth to squeeze excess moisture out of the zucchini noodles.
4 medium zucchini squash
Preheat a large skillet over medium-high heat.
While the skillet heats up, pat the steak dry with paper towels, then cut into 1-inch cubes.
1 ½ lb striploin (New York strip) steak
Once the skillet is hot, add oil and swirl to coat the bottom.
2 tbsp extra virgin olive oil
Add steak and cook, stirring occasionally, until desired doneness, 4-5 minutes for medium. Transfer to a plate and set aside.
Add sauce to the skillet and whisk. Cook, stirring frequently, until the mixture is reduced by about half, 5-6 minutes.
Stir in butter and, once melted, add zucchini noodles. Cook, stirring constantly, until just tender, 3-4 minutes. Use tongs to remove from skillet and portion onto plates, leaving the excess sauce in the pan.
¼ cup butter, unsalted
Return steak to the skillet and toss to coat in the sauce.
To serve, transfer steak to plates with the noodles and top with any remaining sauce. Enjoy!