Steak and zucchini noodles

Ingredients

1.25 lbs	Sirloin steak (cubed)
4	Medium zucchini (spiralized or a pack of store-bought zucchini noodles)
1 tbsp	Olive oil
1 tbsp	Sriracha sauce
1 tbsp	Olive oil
3 tbsps	Butter (divided)
2 tsps	Minced garlic
¹⁄₄ cup	Beef broth
1 tbsp	Minced parsley
1 tsp	Fresh thyme leaves
1	Lemon
¹⁄₄ cup	Soy sauce

1. In a mixing bowl, combine the ingredients for the marinade: soy sauce, 1 tbsp olive oil, sriracha sauce, pepper, and lemon juice from ¹⁄₂ the lemon and add the steak bites. Mix well and marinate for 15-20 minutes while preparing the other ingredients.
2. Heat the olive oil in a large skillet over high heat. Drain steak from the marinade. Keep the remaining marinade for later.
3. Place the steak in the skillet in a single layer. Do not overcrowd the skillet or the meat will steam, so you may have to work in batches depending on the size of the skillet. Cook for 3-4 minutes, stirring occasionally until steak cubes are golden brown. Repeat with remaining meat if needed.
4. Add 2 Tbsp butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove to a shallow plate and set aside.
5. In the same skillet, add 1 tbsp butter, lemon juice from the other half of the lemon, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.
6. Add the zucchini noodles and toss for 2-3 minutes to cook it up. Stir in the fresh parsley and thyme then allow the cooking juices to reduce for 1 minute if the zucchini renders too much water. Push the zucchini noodles on the side and add the steak bites back to the pan and reheat for another minute. Serve immediately.

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