In a large mixing bowl, combine the aminos, 1 tablespoon olive oil, lemon juice, and chili paste. Add the steak and marinate in the fridge for 15 minutes.
In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Remove the steak from the marinade (keeping the marinade) and cook until browned on all sides, 3-4 minutes.
Add 2 tablespoons oil to the skillet with the garlic and stir-fry 1 minute, then transfer to a large bowl and set aside.
In the skillet, add remaining 1 tablespoon olive oil, remaining 1 tablespoon lemon juice, broth, parsley, thyme, chili flakes, and marinade. Simmer and stir 2-3 minutes until reduced by about half.
Add the zucchini and stir, cooking until heated, 2-3 minutes. Add the steak back to the pan and heat through, then serve.