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Slice the cube steak into ¼-inch-thick slices on a bias. Transfer to a large bowl and season with ½ teaspoon salt and a few grinds of pepper.
Combine the soy sauce, vinegar, cornstarch, oyster sauce, brown sugar, red pepper flakes, baking soda and lime zest in a small bowl.
Transfer about 2 tablespoons of the marinade to the large bowl with the steak and toss to coat the steak; set aside to marinate for 30 minutes at room temperature or up to 1 hour in the refrigerator. Reserve the remaining marinade.
Heat a wok or large stainless steel skillet over medium-high heat. Add 1 tablespoon of the oil, then add the garlic and ginger and cook until fragrant, about 30 seconds. Add the steak and spread into an even layer. Cook undisturbed until browned, about 2 minutes. Turn the steak and cook, stirring frequently, until no longer pink, about 1 minute more. Remove to a plate. Wipe the wok clean with a kitchen towel.
Add the remaining 1 tablespoon oil, then add the onion, bell pepper and ¼ teaspoon salt and cook until the vegetables are slightly softened, 3 to 4 minutes. Return the steak to the wok and add the reserved marinade. Cook until the sauce is slightly thickened, 30 seconds to 1 minute.
Serve the stir-fry with white rice.