Combine marinade ingredients in a small bowl.
Cut beed into thin strips and place in a shallow ceramic or glass dish. Pour over the marinade, tossing well. Leave to marinate for one hour.
Combine all dressing ingredients in a screw-top jar and shake well, or in a bowl and whisk.
Place in a small bowl for serving. Makes ½ cup.
In a large bowl combine the salad vegetables and the cashew nuts.
Heat a large frying pan or grill plate over a high heat. In batches so as not to overcrowd the pan, cook the beef strips quickly on both sides.
To serve: place the salad on a large serving platter or 4 serving plates, scatter over the beef strips and top with the crispy noodles.
Pass the dressing.