This spicy Sriracha Green Beans recipe is effortless and takes less than 20 minutes. Perfectly cooked green beans tossed in a garlicky Sriracha sauce are a quick option when serving a spicy side dish.
You know spring has just started, and the stores are already loaded with fresh green beans everywhere.
I have been trying multiple ways of serving green beans, and these Sriracha green beans turned out super delicious. I eagerly awaited sharing the recipe here(including Chinese green beans).
Simply, blanch the green beans and sauté them with spicy Sriracha sauce. In just two minutes, the dish is ready to serve.
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Why You'll Love This Recipe?
⭐️Simple ingredients with great flavors.
⭐️Perfect for parties, holidays, and potlucks.
⭐️Leftover-friendly and easily customizable recipe.
Ingredients
- Green beans: Choose fresh, crisp, tender green beans for the best results. Note that tender green beans need a blanching time of 1 to 2 minutes, whereas mature green beans may require a minute more to be done perfectly.
- Garlic: The flavor booster. You may substitute fresh garlic with garlic powder as well.
- Sriracha sauce: Every drop of this Sriracha sauce perfectly balances heat and tang and is loaded with bold, complex flavors. You can find this in the International or condiments aisle in the grocery store.
- Sesame oil: I have opted for sesame oil, but you can use avocado or extra virgin olive oil.
- Red chili flakes: We wanted this side dish spicy, so I added half a teaspoon of red pepper. However, if you find it too spicy, you may skip or reduce the quantity according to your preference.
How To Make Sriracha Green Beans?
- Blanch the green beans by boiling them for 2 minutes until crisp. Transfer to ice water for 5 minutes, then drain and set aside.
- Sauté garlic in sesame oil until fragrant. Add green beans, Sriracha, soy sauce, and chili flakes. Toss until evenly coated.
♨️How To Adjust The Heat Level?
Sriracha sauce and red pepper flakes are the main ingredients responsible for the heat in this recipe.
You can adjust the quantity of Sriracha sauce and red pepper flakes to suit your taste.
Reduce the sauce or skip the red pepper flakes entirely for a milder version to keep the heat at bay.
Storage & Reheating
Use leftover Sriracha green beans as a salad topping, or add them to your pasta or rice bowls.
Store leftovers in the fridge for three days or freeze for three months.
Thaw overnight in the refrigerator. Reheat in the microwave or over the stovetop, and toss in between for even heating.
FAQ
Add brown sugar to balance the heat, or stir in lemon juice.
Serve spicy Sriracha green beans with rice, pasta, and salads(like this spicy kale salad), or pair them with rich soups(like this spicy chicken soup) for a flavorful combination.
Yes! You can prepare it up to two days before serving. Store it in the refrigerator and, when ready, reheat by sautéing or using the microwave based on your preference.
Absolutely! Sriracha green beans are entirely plant-based, making them perfect for vegan diets.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Sriracha Green Beans
Ingredients
- 1 pound green beans
- 2 tablespoon Sriracha sauce
- 1 tablespoon sesame oil
- 1 tablespoon garlic minced
- ½ teaspoon red pepper flakes
Instructions
- Bring a large pot of water to a rolling boil. Add green beans to the water and blanch for about two minutes, or until the beans are cooked and still have a crisp texture.
- Meanwhile, fill a large bowl with ice cold water. And keep ready.
- Now, using a slotted spoon, remove green beans from the boiling water.
- And transfer immediately to the ice cold water, to prevent it from cooking further.
- Allow them to be in the water for about five minutes. And drain green beans and set aside.
- Place a pan over medium heat, add sesame oil, and minced garlic.
- Saute until garlic is fragrant.
- Now add green beans, Sriracha sauce, soy sauce, red chili flakes.
- Toss until the green beans coated evenly with the sauce.
Notes
- Adjust the spice level by reducing Sriracha sauce or skipping red pepper flakes for a milder version.
- Use leftovers as salad toppings or add to pasta or rice bowls. Store in the fridge for 3 days or freeze for 3 months.
- Reheat by microwaving or sautéing, ensuring even heating by tossing occasionally.
Iryna says
Extremely easy and quick recipe! Delicious and spicy. It's now my new favorite recipe. I'm sure I'll be cooking this green beans over and over again.
Pepper Bowl says
Enjoy, Iryna!
Claudia Lamascolo says
These were delicious and we loved that little heat that the pepper flakes gave a nice change for a bean side dish!
Pepper Bowl says
Yeah! It was an absolute deliciousness!
Ieva says
Yum! I picked up some green beans as they were discounted at a local supermarket and made this to go with our chicken for dinner! Very flavoursome, and so easy to make! Thanks for the recipe - will definitely make these spicy beans again!
Pepper Bowl says
So happy to hear that, Ieva!
Sara Welch says
Enjoyed these with dinner last night and they did not disappoint! So easy and delicious and with the right amount of kick!
Pepper Bowl says
Amazing, Sara ! So glad you have enjoy this recipe!
TAYLER ROSS says
I made these green beans with dinner last night and they were delicious! Perfectly spicy and flavorful!