There’s something so comforting about a side dish that’s quick, bold, and bursting with flavor.

These spicy green beans bring the perfect balance of heat, garlic, and savory soy sauce.

They cook in just minutes, making them an easy weeknight favorite.

Why You’ll Love This Recipe

The beans are crisp-tender with a bright green color.

The sauce is garlicky, tangy, and lightly spicy from red pepper flakes.

It’s ready in under 15 minutes, perfect for busy dinners.

Pairs beautifully with rice, noodles, or grilled meats.

What You’ll Need (Ingredient Highlights)

Fresh green beans are the star—trimmed and cut into bite-size pieces.

Garlic and green onions add bold aromatics.

Soy sauce and rice vinegar bring savory umami and tang.

Red pepper flakes give the dish its spicy kick.

Cornstarch helps thicken the sauce to coat each bean.

Pro Tips Before You Start

Trim beans evenly so they cook at the same rate.

Cook quickly over high heat for the best crisp-tender texture.

Don’t skip the cornstarch—it ensures the sauce clings perfectly.

Adjust red pepper flakes to match your spice tolerance.

How to Make Spicy Green Beans

Step 1 – Make the sauce

Whisk soy sauce, rice vinegar, sugar, water, cornstarch, salt, and pepper in a small bowl. Set aside.

Step 2 – Stir fry the aromatics

Heat sesame oil in a wok or skillet over medium-high heat.

Add garlic, green onions, and red pepper flakes.

Stir fry for 30 seconds until fragrant.

Step 3 – Cook the beans

Add the green beans and stir constantly for about 3 minutes, until deep green and almost cooked through.

Step 4 – Add the sauce

Push beans to the side, pour in the sauce, and let it bubble for 30 seconds.

Stir to coat beans evenly, then reduce heat and cook for another 30 seconds.

Step 5 – Serve

Transfer to a dish and enjoy hot.

What to Serve Them With

Serve alongside rice or fried rice for a complete meal.

Pair with stir-fried noodles or sesame chicken.

Use as a spicy veggie side for grilled fish or steak.

Variations / Substitutions

Swap soy sauce with tamari or coconut aminos for gluten-free.

Add mushrooms or bell peppers for extra vegetables.

Use chili paste or sriracha instead of red pepper flakes for a different heat.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in a skillet over medium heat for the best texture.

FAQs

Can I use frozen green beans?
Yes, but thaw and pat dry before cooking to avoid extra water.

Can I make it less spicy?
Simply reduce or omit the red pepper flakes.

Can I double the recipe?
Absolutely, just make sure to use a large enough pan so the beans sear instead of steam.

What if I don’t have rice vinegar?
Apple cider vinegar or white wine vinegar will also work.

Why are my beans soggy?
They were likely overcooked—cook quickly over high heat to keep them crisp.

Does this recipe work with other veggies?
Yes, broccoli, snap peas, or asparagus would be delicious.

Final Thoughts

These spicy green beans are the kind of side dish you’ll make again and again.

They’re flavorful, quick, and pair with almost anything.

Once you try them, you’ll never look at plain green beans the same way.