Steam beans for 3 minutes. Add asparagus, turn off heat and leave covered.
Meanwhile, heat both oils in a wok or large frypan over high heat, add beef in small batches and cook for 2-3 minutes or until browned. Remove from wok and set aside, continue cooking all beef.
Add onion to wok and stir fry for 2-3 minutes to soften. Stir in Five Tastes Curry Paste, palm sugar and ginger, cook for 1 minute. Return beef to wok, stir well and heat through.
Arrange beans and asparagus on a serving platter, place stir fry beef on top and drizzle with lime juice.