Thinly slice your steak, mushrooms, scallions, and Fresno chilis into slices of about 1/8″ thickness. (You should get about 10-12 slices per shiitake mushoom, for example).

Season your steak with the salt. This pre-seasoning will make sure enough flavor gets into the very quick-cooking steak.

Mince your ginger and garlic, the idea being to flavor the dish without big obvious chunks of ginger, which can be overwhelming to eat.

Set all of these ingredients aside.

Heat the vegetable oil in a skillet until extremely hot (currents should be running through the oil), then add the garlic, ginger, and sambal for about 20-30 seconds.

Add the thinly sliced mushrooms and chilis, stir, then immediately add the soy sauce, oyster sauce, and sugar.

Stir everything together in the pan. After the mushrooms shrink down slightly (about a minute for shiitake), add the beef and scallions.

Stir-fry until the beef is barely cooked (about a minute), and take off the stove. The residual heat will cook the beef the rest of the way, and keep it from getting tough.

Plate, then garnish with some cut up scallions.