Vietnamese Beef Salad

• 200 g rump steak, fat trimmed
• 125 g Vermicelli noodles
• 300 g cherry tomatoes, washed and quartered
• 1 bunch mint, leaves
• 100 g mixed leaves
• 0.3 cup cashew nuts, roasted (see notes)
• 0.25 cup fish sauce
• 1 lime, juiced
• 1 red chilli, finely sliced