Toss the steak in the cornstarch until well coated and set aside.
Heat oil in large skillet or wok over medium-high heat.
Add onion, garlic, and ginger and saute until translucent.
Add in the beef and stir occasionally allowing time for the beef to brown, about 5-7 minutes.
While the meat is cooking, combine the soy sauce, oyster sauce, Sambal, and water in a small bowl and whisk to combine.
Add in the sauce to the skillet to deglaze the the pan and continue to stir.
Add in the snap peas, bok choy and green onions. Reserve one of the green onions and dice for topping, if desired.
Stir periodically to combine and allow the bok choy to wilt down.
Add in sliced fresno chilis last and gently stir to combine for another 1-2 minutes.
Serve with your favorite rice and top with reserved green onions.