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If there are two vegetables that disappear fastest at our dinner table, it’s broccoli and green beans. My kids have always loved them — usually steamed or roasted, simple and separate. But when I started combining them in this Green Bean Broccoli Stir Fry, something clicked. The crisp-tender texture, the garlicky coconut aminos sauce, the squeeze of lime at the end — it turned two already-loved vegetables into something genuinely exciting.
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It comes together in just 25 minutes with a handful of ingredients you probably already have, and it works as a side dish for just about anything. Serve it alongside baked tofu or pan-fried tempeh, spoon it over rice or noodles, or toss in whatever other vegetables need using up. It’s one of those recipes that fits into any meal without any effort.
Even my pickiest eater — the one who normally refuses anything mixed together — goes back for seconds.
Ingredient notes & substitutions
- Broccoli ~ Cut into small, bite-size florets — this is important for even cooking. Larger pieces take significantly longer to cook through, which is the most common reason the vegetables turn out underdone. Aim for pieces no larger than 1 inch.
- Green beans ~ Trim the ends and cut in half, or into thirds if they’re particularly long. Fresh green beans give the best texture here, but thawed frozen green beans work in a pinch — they’ll be slightly softer but still delicious.
- Red onion ~ Sliced thin so it softens quickly. Yellow or white onion works just as well if that’s what you have.
- Garlic and fresh ginger ~ Both go in at the end of cooking rather than the beginning, which keeps them from burning and preserves their bright flavor. Don’t substitute ground ginger here — fresh makes a real difference.
- Coconut aminos ~ My preference for a slightly sweeter, lower-sodium flavor. Tamari or low-sodium soy sauce work equally well as a 1:1 substitution. If you use regular soy sauce, taste before adding any extra salt.
- Lime juice ~ Added at the very end off the heat, the lime brightens everything and balances the savory coconut aminos beautifully. Don’t skip it.
- Sesame seeds ~ A finishing touch that adds a subtle nuttiness and visual appeal. Toast them in a dry pan for 2–3 minutes first if you want a deeper flavor.
- Optional add-ins ~ This recipe is designed to be a flexible base. Reader Anita added carrots and bell peppers and loved the result. Reader Marina added toasted cashews and extra garlic. A drizzle of sriracha or chili garlic sauce on top adds a wonderful kick for heat lovers.
Pro tips & tricks
~ Cut everything small and evenly. The most common issue with stir-fried vegetables is uneven cooking — some pieces overdone, others underdone. Keep broccoli florets to about 1 inch and cut green beans into halves or thirds.
~ Don’t lift the lid too early. Covering the skillet traps steam that cooks the vegetables through without drying them out. Let them steam undisturbed for the full 7–8 minutes before checking.
~ Add garlic and ginger late. Adding them in the last 2 minutes (rather than at the beginning) keeps them from burning and gives you a brighter, fresher flavor in the finished dish.
~ Add the lime juice off the heat. Lime loses its brightness quickly when cooked — stir it in right before serving for the best flavor.
~ Toast your sesame seeds. A dry pan over medium heat for 2–3 minutes transforms sesame seeds from mild to nutty and aromatic. Worth the extra step.
~ Want softer vegetables? Add 2 tablespoons of water before covering the skillet. The extra steam will soften the vegetables more quickly. Cook an additional 2–3 minutes until they reach your preferred texture.
~ Make it a main dish by serving over brown rice or noodles and topping with baked tofu, pan-fried tempeh, or crispy chickpeas.
~ Oil-free option: Sauté the onion in ¼ cup of vegetable broth or water instead of olive oil. Add more liquid a splash at a time if the pan gets too dry.
Storage
Fridge: Allow leftovers to cool before transferring to an airtight container. The stir fry keeps well in the fridge for up to 3 days. The vegetables will soften slightly as they sit but are still delicious.
Reheat: Warm in a skillet over medium heat with a splash of water or vegetable broth, or microwave in 30-second intervals. Add a fresh squeeze of lime before serving to brighten the flavors back up.
Freezer: I don’t recommend freezing this dish — the vegetables lose their texture significantly when frozen and thawed.
Serving suggestions
This stir fry is incredibly versatile — here are some of our favorite ways to serve it:
- As a side dish alongside any of your favorite plant-based mains
- Over brown rice or white rice for a simple, complete meal. My Coconut Jasmine Rice is a delicious pairing with this stir fry.
- Over noodles — rice noodles or soba noodles work especially well with the coconut aminos flavor profile
- With baked tofu or pan-fried tempeh for added protein (as shown in the photos)
- In a grain bowl alongside quinoa, avocado, and a drizzle of tahini or peanut sauce
- As a noodle stir fry — toss cooked noodles directly into the skillet with the vegetables and sauce for a quick one-pan meal
FAQs
Yes — thaw them first and pat very dry before adding to the skillet. Frozen vegetables release a lot of water, which will steam rather than stir-fry them. The texture will be slightly softer than fresh, but the flavor is still great.
The most likely culprit is piece size. Broccoli florets and green bean pieces need to be small — about 1 inch — to cook through in the time given. Larger pieces take significantly longer. If your vegetables are still too firm after the covered cooking time, add 2 tablespoons of water, cover again, and cook another 2–3 minutes.
Absolutely — this recipe is designed to be flexible. Sliced bell peppers, shredded carrots, snap peas, baby corn, mushrooms, or zucchini all work well. Add softer vegetables (like bell peppers and mushrooms) with the garlic and ginger in the last 2 minutes so they don’t overcook.
Tamari or low-sodium soy sauce both work in a 1:1 swap. Regular soy sauce is saltier than coconut aminos, so taste before adding any additional salt.
More easy vegetable side dishes
Vegetables don’t have to be an afterthought — and this stir fry is proof. Twenty-five minutes, one skillet, and a handful of simple ingredients is all it takes to put something genuinely delicious on the table any night of the week.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Green Bean Broccoli Stir Fry
Recommended Equipment
Ingredients
- 1 tablespoon olive oil or ¼ cup veggie broth or water for an oil free option
- ¼ red onion sliced
- 1 average head broccoli chopped into small, bite-size pieces
- 1 pound green beans trimmed and halved (or cut into thirds or quarters if they are really long)
- 2 cloves garlic minced
- 1 teaspoon chopped fresh ginger
- 2 tablespoons coconut aminos or tamari
- juice from ½ lime
- 1 tablespoon sesame seeds toasted, if desired
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and sauté 3 to 4 minutes to soften.
- Add the green beans and broccoli. Stir. Cover the skillet with a lid and cook 7 to 8 minutes, until crisp-tender. If you like your veggies on the softer side, add 2 tablespoons of water, cover, and cook another 2 to 3 minutes, or until they are done to your liking.
- Add the garlic, ginger, and coconut aminos. Sauté another 2 minutes, uncovered.
- Meanwhile, toast the sesame seeds in a dry pan over medium heat for 2 to 3 minutes, if desired. Watch them closely, stirring frequently, to prevent burning.
- Add the lime juice and sesame seeds to the vegetables just before serving.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Susan
This is a delicious way to enjoy these two veggies. I have been looking for just this type of recipe. I prepared per the recipe, and I will definitely make it again.
Jenn Sebestyen
I’m so glad you enjoyed it. Thank you for your comment and feedback!
Anita
This recipe, with detailed instructions, was delicious! I didn’t add the ginger because I was pairing it with a recipe that I had made that was ginger-heavy. I did, as suggested, throw in a couple of other veggies – carrots and bell peppers. Thanks for the recipe!
Jenn Sebestyen
Wonderful! I’m so glad you enjoyed it!
Geoffrey Leng
Maybe I did something wrong but this was well undercooked for me. Maybe we should have cut the vegetables into smaller pieces or cooked them on a higher heat but they were hard – not just al dente. Would have been better steamed or microwaved. The ingredients with seasoning were tasty enough.
Geoff
Jenn Sebestyen
They are supposed to be crisp tender, but not raw. My best guess is that the cuts were too large. The broccoli should be small bite size pieces. I’ll make the instructions more clear. However, if you like your veggies on the softer side, you could always add a few tablespoons of water before covering the skillet and cooking. This will create more steam and should soften them easier. Glad you enjoyed the flavor!
Russell Beck
Made this for lunch today after a trip to the local market yesterday. Have to brag that it’s not only nutritious but very tasty as well. My additions. I used a whole medium red onion, scallions, firm tofu along with an Aji Sivri Chili Pepper (always strip the seeds and wash your hands well afterwards). I added seasonings of smoked hot paprika, stir fry sauce, oyster sauce, tablespoon of apple vinegar, tablespoon of honey, basil seeds along with all the ingredients listed except coconut aminos and sesame seeds both of which I didn’t have on hand. I stuck first the broccoli and then the green beans in my little rice cooker to cook till tender while I cut up the rest of the ingredients.
Jenn Sebestyen
I’m not sure you made my recipe, but I’m glad you loved it!
Marina Vytovtova
This was excellent. I added toasted cashews and a bell pepper (two minutes at the end, with ginger and garlic. I also added more garlic. I must say I LOVED how it turned out and you don’t need to pre-cook green beans!
Jenn S.
Thank you, Marina! So happy you loved it. Bell peppers sounds like an excellent addition!
shachar watemberg
Great simple and healthy recipe! Thanks, I loved it!
Jenn S.
Wonderful! Thank you!
Emily
What a healthy and delicious side dish. I would totally love this!
Jenn S.
Thanks, Emily!
Dana Sandonato
Broccoli and green beans hands down my two favorite veggies, so this has my name ALL over it. Especially with the garlicky, salty goodness <3
Jenn S.
Perfect! You’d fit right in over here! 🙂 Thanks, Dana!
Veena Azmanov
I love how bright and vibrant that green is. Love such refreshing dishes that really make you wanna enjoy your veggies. My kids would love these.
Jenn S.
Always trying to find new ways to love our veggies! Thanks, Veena!
Diana
I love broccoli and I love such easy stir-fry meals! Makes a perfect mid-week meal.
Jenn S.
I agree. Thanks, Diana!
Teri Stephens
Great easy recipe with yummy flavors. Love how fresh and green it looks. My family loves broccoli and green beans, so this is a great side dish to combine the two.
Jenn S.
I hope you guys like it, Teri. They’re my kids’ fave veggies too.