Cut the tomato into bite-sized pieces. Slice the red onion thinly and soak in water, then drain.

Trim the cilantro roots and cut into 4cm lengths. Chop the peanuts coarsely.

Mix all dressing ingredients in a bowl.

Boil water in a pot, cook glass noodles for about 4 minutes, then rinse in cold water and drain.

In the same pot, reduce heat to low and blanch the beef slices one by one until just cooked. Drain well.

Combine beef, tomato, onion, cilantro, and noodles in the dressing bowl and toss lightly. Plate the salad.