Prepare the marinade by combining the soy sauce, olive oil, hot sauce, lemon juice and pepper. Pour over cubed meat, mix well and let marinate for at least 15-20 minutes. May be done in the morning and left in fridge until ready, use a plastic, zipper bag and remove as much excess air as possible.
Combine the 1 tbsp olive oil, broth, lemon juice and set aside.
When ready to cook, heat a large skillet over medium-high heat. Drain the meat from the marinade, reserving for later.
Cook meat in single layer in skillet without overcrowding. Doing so will cause the meat to steam cook. Work in small batches as necessary, moving cooked meat to a plate or bowl and letting pan reheat a minute before doing another batch. Repeat until all meat is cooked.
Once all the meat is cooked, use a few tablespoons of the broth mixture to deglaze the pan, and using a rubber spatula push all liquid to one side of pan. In other side of pan melt the butter, then add the garlic and sautee for 1-2 minutes before mixing with the broth mixture. Add rest of broth mixture to pan, bring to simmer and allow to reduce for 2-3 minutes, stirring frequently.
Add the voodles and toss for two to three minutes to cook. Stir in the fresh parsley, and if desired stir meat into the noodles, or plate the voodles and serve meat on the side or on top.