Spicy green beans = smoky, grilled, and full of sass. A slick of sambal and toasted sesame oil clings to every charred edge, turning this humble side into something bold and bright.
The best thing about these spicy green beans? They go a little rogue. Grilled until blistered and smoky, then tossed in a sesame-slicked sambal glaze that clings to every charred edge—this is the kind of side dish that doesn’t sit quietly on the table. It’s fiery and textured, bold but balanced. The kind of recipe that turns “just green beans” into the first thing gone at the table.
There’s no long prep, no oven required, and no delicate timing. Just toss, grill, and drench in a chili-slicked dressing that somehow makes green beans feel … rebellious? They belong on a table with cold drinks, loud laughter, and something else sizzling nearby. They don’t hold back on flavor—they shout it, in the best possible way.
Quick Overview:
- Ready in 20 minutes
- Grilled until smoky and blistered
- Tossed in a spicy sambal-sesame glaze
- Vegan and gluten-free friendly
- Bold, bright, and perfect for summer tables
Why You’ll Love These Spicy Green Beans
There’s something oddly satisfying about taking a humble vegetable and turning it into a dish with edge. These spicy green beans don’t just show up—they show off. The grill brings char and smoke. The sambal hits fast and hot. The sesame glaze wraps it all together like it was always meant to be more than a side. Make them once, and you’ll start looking for excuses to make them again. Here’s more reasons to love this dish:
- Bold, Bright, and a Little Reckless: Grilled green beans already have their own thing going on—but add a slick of chili-sesame glaze and they become something else entirely. Smoky, spicy, slightly sweet, and a total green bean dream.
- Minimal Work, Maximum Payoff: You don’t need a long prep list or fancy tools. Just a hot grill, a quick toss, and a few pantry staples that deliver big flavor in about 20 minutes.
- The Glaze That Clings (and Sings): Toasted sesame oil, soy sauce, and sambal oelek fuse into a dressing that coats every bean with heat, depth, and a little attitude. It’s the kind of flavor that doesn’t fade after the first bite.
- Summer-Table Friendly: They play nice with whatever else you’re cooking—skewers, tofu, noodles, or cold beer. These beans bring the vibe without stealing the show.
- Easy to Adapt, Impossible to Forget: Want more heat? Add extra sambal. No grill? Use a grill pan or cast iron. However you make them, they’ll bring on the heat.
Key Ingredients
This is one of those recipes where a short list of ingredients pulls more than its weight. Each one brings something bold to the table—heat, crunch, depth, or that extra spark that makes these grilled green beans more than just a side. Here’s what you’ll need:
- Fresh Green Beans: Look for bright, snappy green beans with no limp spots. Their natural sweetness and crisp bite are the perfect contrast to the smoky char and fiery glaze. Trim the ends, but leave the rest whole so they blister beautifully on the grill.
- Toasted Sesame Oil: This is the base of the glaze—rich, nutty, and just shy of smoky. It clings to every bean and holds the sambal in place, helping the flavor caramelize where the heat hits hardest.
- Soy Sauce: Just a splash brings salt and umami to balance the spice. Regular soy sauce works great, but if you have dark soy on hand, it adds even more depth and color. Want to make this dish gluten-free? Use tamari instead.
- Sambal Oelek (or Chili Paste): The heat source, and the star of the show. Sambal adds brightness and bite without overwhelming the other flavors. Use as much or as little as you like—this recipe loves a little heat, but it’s easy to dial in.
- Sesame Seeds: A final sprinkle of texture. They toast slightly from the residual heat, adding crunch and a whisper of nuttiness that rounds everything out.
- Raw Red Onion: Thinly sliced and tossed in at the end, these add sharpness and snap. The contrast of cool, crisp onion against hot, spicy beans makes every bite hit just right.
How To Make
This is a side dish that thrives on simplicity. No fussy prep, no stovetop juggling—just a hot grill, a quick toss, and a bold glaze that turns fresh green beans into something unforgettable. Once your grill’s hot, you’re only about 10 minutes away from smoky, spicy magic.
- Step 1: Trim and Toss – Snap the ends off one pound of fresh green beans—this should take about 5–7 minutes, depending on your pace. Rinse and pat them dry, then toss them in a bowl with toasted sesame oil and soy sauce (or tamari if you’re keeping it gluten-free). This mixture will lightly coat the beans and help them caramelize on the grill.
- Step 2: Get a Good Char – Arrange the green beans in a single layer on a grill tray or basket. Grill over high heat for 8 to 10 minutes, turning once, until the skins are blistered and the beans are tender but still snappy. You’re looking for a deep char in spots—it’s where all that smoky flavor builds.
- Step 3: Sauce and Finish – Return the grilled green beans to the bowl and toss them in the leftover sesame-soy mixture. Drizzle with sambal (start with 1 tablespoon and add more to taste), then toss again until the beans are coated and glossy. Finish with a sprinkle of sesame seeds and raw red onion for crunch and bite.
How To Serve These Spicy Grilled Green Beans
They shine bright on their own—but they play even better when paired thoughtfully. These grilled green beans fit into a summer table with ease, offering smoke, crunch, and spice as an ideal complement to rich or bold mains. Whether you’re building a plant-based feast or just want a stand-out vegetable side, here’s how to round out the meal:
- Nestled against some vegan protein: The nutty, fiery glaze on the beans complements smoky proteins beautifully. Try pairing them with breaded tofu, tofu satay or seitan skewers for a cohesive, bold spread.
- Over noodle or rice bowls: Toss these spicy green beans into ramen noodles or salads with rice vinegar, carrot ribbons, and cilantro—or layer them on top of steamed jasmine rice with fresh herbs. Drizzle if you dare with even more sambal for a fusion grain bowl twist or even a vegan poke bowl.
- With a cooling side: Cut through the heat with something bright and lightly dressed—think shaved cucumber, pickled vegetables, or cold soba noodles.
- As part of a vegan BBQ or grill-out spread: These grilled green beans hold up next to classic BBQ flavors—corn, veggie burgers, vegan pulled pork sandwiches, roasted potatoes, or sliders. They bring zing and texture without stealing the show.
- Topped with extras for contrast: For extra brightness, squeeze lime juice over the beans or garnish with crispy shallots right before serving.
FAQs
The best spice for green beans depends on the flavor profile you’re going for, but sambal oelek is a standout if you like heat. It brings chili depth, a touch of vinegar tang, and a clean, lingering spice that complements grilled green beans beautifully.
Try grilling them with toasted sesame oil, soy sauce, and a drizzle of sambal for bold, smoky flavor. Add a sprinkle of sesame seeds and raw red onion at the end for crunch and contrast—it’s an easy way to turn basic green beans into something memorable.
With 1–2 tablespoons of sambal, these green beans land at a medium spice level—warm and tingly, but not overpowering. You can dial it up or down by adjusting the sambal, or skip it entirely if you prefer a mild version with just the sesame-soy glaze.
If You Loved These Spicy Green Beans, Try These Next
- Golden Beets Recipe with Teriyaki Glaze
- Easy Vegan Broccoli Tots
- Deep-Fried Okra
- Air-Fried Buffalo Cauliflower
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Spicy Green Beans
- Total Time: 20 minutes
- Yield: 2 servings
- Diet: Vegan
Description
These spicy green beans are smoky, fiery, and finished with a sesame-slicked sambal glaze that clings to every charred edge. They hit the grill fast, cook in under 10 minutes, and come out bold, blistered, and full of flavor. It’s the kind of side dish that turns simple green beans into the star of your summer spread.
Ingredients
- 1 pound fresh green beans, ends snapped off
- 2 tablespoons toasted sesame oil
- 2 teaspoons soy sauce (or tamari for gluten-free)
- 1–2 tablespoons sambal oelek, or to taste
- 2 tablespoons sesame seeds
- ⅓ cup raw red onion, sliced into thin half-moons
Instructions
- Rinse the trimmed green beans and pat dry. Place in a large mixing bowl.
- In a small bowl, whisk together the sesame oil and soy sauce. Drizzle over the green beans and toss well to coat.
- Arrange the beans in a single layer on a grill tray or grill basket. Grill over high heat for 8–10 minutes, turning once, until lightly charred and tender.
- Return the grilled green beans to the bowl. Drizzle with sambal (start with 1 tablespoon and adjust to taste), then toss again until evenly coated.
- Sprinkle with sesame seeds and red onion. Serve warm or at room temperature.
Notes
- Sambal Heat Level: This recipe is flexible—start with 1 tablespoon if you prefer a milder kick, or go up to 2 tablespoons for a spicier finish. Add more at the end if you love extra heat.
- No Grill? Use a grill pan or cast iron skillet over high heat. You’ll still get that smoky char and blistered texture—just work in batches so the beans sear, not steam.
- Make It Gluten-Free: Use tamari instead of soy sauce for the same depth of flavor without the gluten.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The beans will soften slightly but still hold flavor.
- Reheating: Reheat in a hot skillet or air fryer to revive the texture—or enjoy cold tossed into noodle salads or grain bowls.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Grilled
- Cuisine: Asian-inspired
Originally published in 2014, this recipe was updated in 2025 with expanded tips for serving and for clarity.
