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

Place rice, chicken stock, and tomato bouillon in a sauce pot. Stir to blend bouillon. Bring to a boil over medium high heat. Place cover on pot and reduce heat to low. Cook rice until done, about 15-20 minutes. Add cilantro and lightly stir together.

Heat a wok pan or large frying pan over high heat. Add the two tablespoons oil.

Stir fry the beef strips, chili powder, cumin, Mexican oregano, onion powder, chipotle chile powder, granulated garlic, and salt (to taste) to the hot wok or frying pan. Stir to keep the meat and spices moving around the pan until the meat is just barely cooked through. Don’t overcook.

Remove meat from pan and set aside. Reserve cooking juices and oil remaining in pan.

Immediately add the onions to the pan. Stir fry for 1 minute. As with the meat, stirring to keep the onions moving around the pan.

Add the peppers and garlic. Stir fry for another 2 minutes.

Add the baby corn on the cob. Continue to stir fry for an additional 2 or 3 minutes, just until vegetables are crisp tender. Turn down heat to medium low.

Dissolve cornstarch in 1/4 cup chicken stock, mixing with fork or small whisk until smooth. Set aside.

Pour the remaining 1/2 cup chicken stock over the vegetables in the wok and give everything a few stirs. Add the meat back to the wok with the vegetables. Stir quickly to combine.

Pour the cornstarch/chicken stock mixture over the meat and vegetables. Continue stirring and cooking just until the sauce thickens. Turn off heat.

Squeeze the juice of 2 lime wedges over stir fry mixture. Mix lightly to blend. Serve over prepared rice. Suggested toppings: remaining lime wedges, shredded cheese, sour cream, chopped cilantro.