Preheat a wok or large deep skillet over high heat and spray with cooking spray.
Sprinkle steak slices with salt and pepper and sear in the hot pan until crust forms, about 1-2 minutes per side. Remove from pan and set aside.
Add asparagus to the pan and sauté until bright green, about 4-5 minutes, stirring frequently.
While asparagus is cooking, whisk together remaining ingredients: chicken broth through sugar. Add reserved beef back to the pan, along with the sauce and stir fry until warmed through and sauce reduces in half, about 3-4 minutes.
Serve over brown rice or with toasted nori sheets.