Ginger Beef, Pork & Veggie Stir-Fry

• Meanwhile, roughly chop Asian greens.
• Trim green beans and cut into thirds.
• Finely chop garlic.
• Slice lime into wedges.
• Remove centre veins from makrut lime leaves (see 
ingredients), then very finely chop.
TIP: The makrut lime leaves are fibrous so you want to 
cut them into small pieces! 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook green beans, tossing, until 
tender, 4-5 minutes. Transfer to a plate.  

• Return the frying pan to high heat.
• When the pan is hot, cook beef & pork mince 
(no need for oil!), breaking up with a spoon, until 
browned, 3-4 minutes. 
• Add Asian greens and cook until just wilted,  
1-2 minutes.
• Add garlic, makrut lime leaves and ginger paste, 
then cook until fragrant, 1 minute.

• Return green beans to the pan, then add kecap 
manis, oyster sauce, the water (for the sauce) and 
a generous squeeze of lime juice.
• Cook, stirring, until well combined, 1 minute. 
TIP: Add a splash more water to loosen the mixture,  
if needed.  
Little cooks: Help measure out the water!