In a bowl, combine the ingredients for the marinade (soy sauce, paprika, olive oil, garlic cloves, Worcestershire sauce, black pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes at least.
Heat the olive oil in a large skillet over high heat. Drain steak from the marinade. Keep the remaining marinade for later.
Place the steak in the skillet in a single layer. Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet.
Cook for 3-4 minutes, stirring occasionally until steak cubes are golden brown. Repeat with remaining meat if needed. If necessary add more olive oil.
Add butter and to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove to a plate and set aside.
In the same skillet, add remaining butter, lemon juice, beef broth, and remaining marinade juices.
Add the spiralized zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini renders too much water.
Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately.