1. Prepare and Spiralize the Zucchini

Begin by washing the zucchini thoroughly and drying them well so excess surface moisture does not make the final dish watery. Trim off both ends, then secure each zucchini firmly on your spiralizer and turn it to create long, even zucchini noodles that resemble spaghetti.

Work with one zucchini at a time and make sure it is well centered on the spiralizer so the noodles come out uniform in thickness and cook evenly. Pile the finished zoodles in a bowl and repeat with the second zucchini until you have a generous amount of vegetable noodles ready for the pan.

2. Slice the Sirloin Thinly

Choose a good quality sirloin steak and slice it into very thin strips, cutting across the grain so the meat stays tender during the quick stir fry. Thin slices cook in about a minute which is essential here because the dish is designed to come together incredibly fast without drying out the beef.

Aim for small bite sized pieces that are easy to sear in batches and easy to eat when twirled together with the zucchini noodles. Lay the sliced beef on a plate while you move on to preheating the skillet so everything is ready to go as soon as the pan is hot.

3. Preheat the Skillet with Olive Oil

Set a large cast iron or heavy bottomed skillet over medium high heat and let it get nice and hot before adding anything to the pan. Once the skillet is heated, drizzle in a thin layer of olive oil just enough to lightly coat the bottom and help the zucchini and beef caramelize instead of steam.

Allow the oil to shimmer slightly which signals that it is hot enough for sautéing but not smoking, an important point when working with quick cooking ingredients like thin sirloin and delicate zoodles. Keeping the heat at a steady medium high temperature helps develop flavor quickly while preventing the vegetables from turning mushy.

4. Sauté the Zoodles in Two Batches

Add about half of the zucchini noodles to the hot skillet, spreading them out so they have room to cook without overlapping too much. Sprinkle this first batch with a pinch of salt and some granulated garlic, then toss or gently tongs them around for about a minute to cook just until they start to soften but still feel al dente.

You do not want to brown them deeply or cook them to the point of releasing a lot of water since the goal is a tender yet slightly crisp texture that mimics pasta. Transfer the first batch of zoodles to a plate, then repeat the same quick sauté with the remaining zucchini noodles, seasoning again with salt and granulated garlic and removing them after another minute of cooking.

5. Brown the Sirloin Quickly

With the zucchini set aside, add another light drizzle of olive oil to the same hot skillet and let it heat for a moment before adding the beef. Place about half of the sliced sirloin in the pan in a single layer so each piece has direct contact with the surface and can sear and caramelize rather than steam.

Cook this first batch for roughly a minute, turning the pieces once so they develop good color while staying tender and slightly pink inside, then remove them to a plate. Repeat the same process with the remaining beef, again avoiding overcrowding the pan and keeping the cooking time short since the thin slices only need a brief sear.

6. Build the Garlic Butter in the Pan

When the second batch of meat is almost cooked, keep it in the skillet and add the minced fresh garlic directly to the pan, stirring quickly so it perfumes the oil without burning. Immediately add the butter so it melts into the pan juices, creating a rich, garlicky base that lightly coats the beef tips and forms the foundation of the sauce.

Lower the heat slightly at this stage so the garlic and butter can mingle with the browned bits on the bottom of the pan and release their flavor without scorching. Sprinkle in the chopped fresh parsley and squeeze the juice of half a lemon over the mixture, stirring everything together so the bright citrus and herbs balance the richness of the butter and beef.

7. Combine the Zoodles and Beef

Return all of the sautéed zucchini noodles to the skillet, adding them on top of the garlicky beef and butter mixture so every strand can soak up flavor. Use tongs to gently toss the zoodles with the beef tips, making sure the noodles are evenly coated in the butter, garlic, lemon and pan juices while being careful not to break them up too much.

Taste a strand of zucchini and a small piece of beef together to check seasoning, then add a touch more salt if needed, remembering that the lemon and parsley should keep the overall flavor fresh and lively. Let everything warm through for just another minute so the noodles stay pleasantly firm and the beef remains juicy rather than overcooked.

8. Serve the Zoodles with Beef Tips

Once the zoodles and beef are fully combined and hot, turn off the heat and transfer the stir fry to a serving platter or individual bowls. Twirl the zucchini noodles onto forks or tongs to create tall nests of vegetable pasta with slices of sirloin nestled throughout which makes the plate look hearty and satisfying while staying lighter than a traditional pasta dish.

Finish with a little extra chopped parsley on top for color and a final squeeze of lemon if you like a brighter finish to cut through the richness of the butter and beef. Serve immediately while everything is hot and the zucchini is still perfectly al dente since the noodles can soften further as they sit.