Heat a wok or large frying pan over high heat.

Add 2 tablespoons of canola or vegetable oil.

Add the flank steak strips to the hot pan.

Season the beef with chili powder, cumin, Mexican oregano, onion powder, chipotle chile powder, granulated garlic, and salt.

Stir-fry until the meat is barely cooked through and browned on all sides. Avoid overcooking.

Remove the meat from the pan and set aside.

Reserve the cooking juices and oil in the pan.

Add the diced purple onion to the pan and stir-fry for 1 minute.

Add the diced poblano and red peppers, along with the chopped fresh garlic.

Stir-fry for another 2 minutes.

Add the baby corn on the cob and stir-fry for 2-3 minutes until the vegetables are crisp-tender.

Reduce the heat to medium-low.

In a separate small bowl, dissolve the cornstarch in 1/4 cup of chicken stock until smooth. Set aside.

Pour the remaining 1/2 cup of chicken stock over the vegetables in the wok and stir.

Add the cooked meat back to the wok with the vegetables.

Stir quickly to combine.

Pour the cornstarch/chicken stock mixture over the meat and vegetables.

Stir and cook until the sauce thickens.

Turn off the heat.

Squeeze the juice of 2 lime wedges over the stir-fry and mix lightly.

Serve the stir-fry over prepared rice.

For the rice: Rinse the rice under cool running water until the water runs clear.

Place the rice, chicken stock, and tomato bouillon in a saucepan and stir to combine.

Bring to a boil over medium-high heat.

Cover the pot and reduce the heat to low.

Cook the rice until done, about 15-20 minutes.

Add chopped cilantro to the cooked rice and stir lightly.