Bring a couple inches of water to a boil in a saucepan and add some salt. Add the broccoli rabe and cook for 5-6 minutes. Transfer the broccoli rabe to a large bowl of ice water to stop the cooking. Drain well and pat dry.
Heat the cooking oil in a large skillet with a rounded bottom over high heat. Add the onions and bell peppers and stir fry for 2-3 minutes. Add the chili paste, garlic and ginger, and stir fry for 2 minutes. Add the sherry. Dissolve the cornstarch in a small amount of the stock, then add it to the skillet along with the remaining stock. Stir to thicken for a minute, then add the hoisin sauce, soy sauce, broccoli rabe and short ribs. Cook until heated through. (If not serving the stir fry immediately, cool and then store it in the refrigerator. Reheat over medium heat with a splash of water to loosen it up.)
Before serving, cook the rice, according to the package directions. Add the lime zest.
Serve the beef stir fry over the rice with lime wedges on the side. Garnish with the scallions and cilantro.