Spicy Sesame String Beans

This recipe comes from “Bi-Rite Market’s Eat Good Food“. String beans are a great veggie for a family dinner. They’re available fresh or frozen, and have a mild, sweet taste that easily conforms to whatever seasoning and flavor combinations you apply to them. This side dish comes together in less than fifteen minutes – it’s so easy!

Spicy Sesame String Beans

If you prefer your beans crunchier, take them out of the water sooner (2-3 minutes max). If you prefer them a bit softer (but not mushy), stick with the instructions below. You can also make the recipe vegan by swapping out the fish sauce for coconut aminos.
Prep Time10 mins
Cook Time5 mins
Course: Side Dish
Cuisine: Asian
Keyword: dairy-free, gluten-free, paleo, string beans, sugar-free, wheat-free, Whole Life Challenge, Whole30
Servings: 4
Calories: 39kcal


  • 3/4 lb string beans green or yellow, trimmed
  • 2 tsp rice vinegar
  • 1 tsp extra virgin olive oil
  • 1 tsp fish sauce or coconut amigos for vegan
  • 1/4 tsp sesame oil
  • 1 small jalapeno or Thai chile minced
  • 1 1/2 tsp sesame seeds black or white (or both!)
  • Kosher salt to taste


  • Bring a large saucepan of water to a boil, ensuring the water is salted. Add the beans and cook 3-4 minutes or until tender but not mushy. If you prefer crunchier beans, pull them out of the boiling water sooner.
  • Strain the beans in a colander and spread them on a paper-towel lined plate or baking sheet to cool.
  • Prepare the dressing in a small bowl: whisk to combine the vinegar, salt, olive oil, fish sauce, sesame oil, and chile.
  • Put the beans in a large bowl and drizzle the dressing over, tossing gently to coat. Sprinkle with sesame seeds and toss again to combine. Enjoy!


Use toasted sesame oil for this recipe if you have any. It has a strong flavor, so a little goes a long way!
I’ve mentioned before that my younger sons loves sesame seeds. We keep both white and black sesame seeds in our pantry, as he likes to sprinkle them over all sorts of foods as a seasoning.

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