Bandnudeln mit Rindfleish (Egg Noodles with Beef)

When I first saw this recipe I thought it looked like it would be relatively easy to make and sounded really yummy. It had an Asian flare to it with the use of soy sauce and slivered zucchini and carrots.
The dish was as I thought, easy to make. Most of the time was spent chopping, slicing; all of which I did before I actually started cooking.
The meal itself was a hit with friends as well as family. So much so that I was asked to write the recipe down. Per usual it was a recipe from a German Cookbook and I needed to take the time to translate it. The version of the recipe below contains my personal notes and suggestions I made while translating.

Bandnudeln mit Rindfleish (Egg Noodles with Beef)
adapted from Die Besten Landfrauen-Rezepte

300 g Bandnudlen (roughly one bag/box of egg noodles – there should be weight listed in grams somewhere on the package)
Salt water
400 g Rumpsteak(one rump steak is plenty)
4 Tbsp Olive Oil
3 Tbsp Soy Sauce
3 Onions (I wouldn’t recommend using three – 1 worked just fine)
3 Garlic Cloves
250 g Zucchini (about 1 large one)
200 g Carrots (1-2 medium sized carrots)
12 Black Olives (I didn’t have these when I made it)
Salt
Fresh Ground Pepper

1. Cook noodles until aldente, drain and set aside

2. Rinse meat with cold water, pat dry and slice into strips. (If you want to you can marinate the strips for about half an hour before hand in some Soy Sauce)

3. Use half of the oil in a pan and sear the meat. Stir in Soy Sauce, remove and set aside.

4. Finely dice onion and garlic, using the remaining oil sauté garlic and onion.

5. Wash carrots and zucchini (peel carrots) and cut into strips. Add vegetables to the pan and sauté. You will add a little bit of water at this point (about a tablespoon or so)

6. Cut the olives into strips, add both the olives and the meat back into the pan. Stir everything together and season with salt and pepper.

7. Add the noodles back in and mix letting the noodles warm up again (noodles may clump together until properly coated) and serve.

Notes: I tend to chop and dice everything before I actually start cooking, it makes things go much faster. I marinated the meat before making the noodles and while the noodles were cooking I chopped all the vegetables. This way the noodles didn’t sit for long once they were done.