1. In a large bowl, combine soy sauce (or coconut amino), lemon juice, and hot sauce. Marinate the steak strips in this mixture for 10 minutes.

2. Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the steak strips for 2 – 3 minutes on all sides, until browned. Remove to a clean plate and set aside.

3. In the same skillet melt the remaining tablespoon butter; then add lemon juice, chicken stock, minced garlic, parsley, red pepper flakes, and the remainings of the marinade. Cook for 3 or 4 minutes, stirring regularly until the sauce has reduced a bit. Adjust seasoning with salt and pepper if needed, and garnish with more parsley if you like.

4. Divide spiralized zucchini noodles into meal prep containers. Top with steak strips and garnish with lemon slices. Drizzle a little of the sauce over the steak and zucchini noodles, or divide the sauce into small containers. Heat quickly in the microwave when ready to eat. This will cook the zucchini and reheat steak. Enjoy!