In a medium skillet, pour in cashews and roast over medium-high heat, tossing often, until lightly toasted; pour off onto a plate and set aside. In a bowl, toss the meat with 1 tablespoon of the sugar, 1 tablespoon oil and salt and pepper. Let stand at room temperature for 30 minutes to 1 hour.

In a small bowl, whisk the remaining sugar, teriyaki sauce, fish sauce, vinegar, sweet chili sauce.

Heat a large skillet or wok until very hot. Add the remaining 1/3 cup of oil and heat until smoking. Add the meat and cook over high heat undisturbed for 1 minute, until browned. Turn the meat and cook for 1 minute longer. Tilt the skillet and spoon off all but 1 tablespoon of oil.

Scatter the scallions, mushrooms, asparagus and garlic over the meat and cook for about 1 minute.

Stir the soy mixture and add it to the pan, shaking to coat the meat; bring to a boil, continue cooking for another minute to reduce sauce slightly.   Stir in cashews.

Line a platter with steamed jasmine rice and pour the beef, vegetables, and sauce on top.