You don’t need a personal chef or a trust fund to eat like you’ve got both. This Keto Sesame Pork With Green Beans is the weekday power move: fast, juicy, and ridiculously craveable. It’s got big sesame energy, a glossy sauce, and that crispy-tender pork you can’t stop “taste testing.” Oh, and it’s low-carb without tasting like punishment.
If you can handle a pan and a spatula, you can pull this off—in less time than it takes to scroll a food reel.
The Secret Behind This Recipe
The win here is simple: texture and balance. Thin-sliced pork sears fast, locking in juice while creating golden edges that beg for sauce. Green beans bring snap and freshness, cutting through rich sesame and garlic like a pro.
Then the sauce slides in: a trio of toasted sesame oil, tamari (or coconut aminos), and a touch of rice vinegar for sharpness. A tiny bit of sweetener rounds the edges without spiking carbs. The kicker?
Chili crisp or red pepper flakes for heat and scallions for lift. It’s like takeout, if takeout actually cared about macros.
What You'll Need (Ingredients)
- 1 lb pork tenderloin or pork shoulder, very thinly sliced (across the grain)
- 12 oz green beans, trimmed
- 2 tbsp avocado oil (or light olive oil), divided
- 2 tsp toasted sesame oil
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 3 tbsp tamari (or coconut aminos; note slightly higher carbs with aminos)
- 1 tbsp rice vinegar (unseasoned)
- 1–2 tsp granulated erythritol or allulose (to taste)
- 1 tsp chili flakes or 1 tsp chili crisp (optional, for heat)
- 1 tsp sesame seeds, plus more for garnish
- 2 scallions, thinly sliced
- Sea salt and black pepper, to taste
Cooking Instructions
- Prep the pork like a pro: Freeze the pork for 15–20 minutes to firm it up, then slice very thin. Pat dry with paper towels.
Season with a pinch of salt and pepper.
- Mix the sauce: In a small bowl, combine tamari, rice vinegar, sesame oil, sweetener, chili flakes (if using), and sesame seeds. Stir until the sweetener dissolves. Set aside.
- Blister the beans: Heat 1 tbsp avocado oil in a large skillet over medium-high.
Add green beans and a pinch of salt. Cook 4–6 minutes, stirring occasionally, until bright green with light char. Remove to a plate.
- Sear the pork: Add remaining 1 tbsp oil.
Working in batches, spread the pork in a single layer. Cook 1–2 minutes per side until browned and just cooked through. Don’t crowd the pan.
Transfer to the plate with beans as you go.
- Aromatics time: Reduce heat to medium. Add garlic and ginger to the skillet; sauté 30 seconds until fragrant (don’t burn—your future self will be mad).
- Bring it together: Return pork and beans to the pan. Pour in the sauce.
Toss for 1–2 minutes until glossy and evenly coated. If you like it saucier, add 1–2 tbsp water to loosen.
- Finish and serve: Kill the heat. Sprinkle scallions and extra sesame seeds.
Taste and adjust salt/heat/sweetness. Serve hot, optionally over cauliflower rice or shredded cabbage.
Storage Instructions
- Fridge: Store in an airtight container for up to 4 days. It reheats well without getting sad and soggy.
- Freezer: Freeze in meal-prep portions for up to 2 months.
Thaw overnight in the fridge for best texture.
- Reheating: Skillet over medium with a splash of water or broth to revive the sauce. Microwave works in a pinch—stir halfway.
- Meal prep tip: Keep scallions separate and add after reheating for fresh crunch.
Health Benefits
- Keto-friendly macros: Low-carb, high-protein, and moderate fat from sesame oil, which supports satiety and steady energy. No sugar crash, no drama.
- Protein power: Pork tenderloin brings lean, high-quality protein for muscle repair and appetite control.
- Micronutrient boost: Green beans deliver fiber, vitamin C, vitamin K, and manganese—helpful for immunity and metabolism support.
- Anti-inflammatory edge: Ginger and garlic bring antioxidant and anti-inflammatory compounds.
Not a magic pill, but they help your body not hate you.
- Balanced fats: Using avocado oil plus toasted sesame oil delivers a clean cook with big flavor and better fat profile.
What Not to Do
- Don’t crowd the pan: Overlapping pork steams instead of sears. Translation: gray, limp meat. Hard pass.
- Don’t skip drying the pork: Moisture kills browning.
Pat it dry for that crispy edge.
- Don’t burn the aromatics: Garlic goes from hero to bitter in seconds. Keep heat moderate when sautéing.
- Don’t use seasoned rice vinegar: It contains sugar. Stick with unseasoned to keep it keto.
- Don’t dump in too much sweetener: A little balances the sauce; too much turns it weirdly cold-sweet.
Start low, adjust.
Recipe Variations
- Spicy Szechuan Vibes: Add 1 tsp Szechuan peppercorns (lightly crushed) and a spoon of chili crisp. Warning: pleasantly numbing.
- Orange-Ginger (Still Keto): Add 1 tsp orange zest and a few drops of orange extract to the sauce. Bright and punchy without the sugar.
- Miso-Umami Boost: Whisk 1 tsp white miso into the sauce for extra depth.
If using miso, lower the tamari slightly.
- Veg Swap: Use asparagus, broccolini, or snap peas (snap peas are higher in carbs—FYI). Keep the quick-cook, high-heat method.
- Different Cuts: Pork shoulder is richer and super tender when sliced thin; pork loin stays lean and snappy. Your call.
- Egg-Fried Cauli Rice: Serve over cauliflower rice quickly fried with an egg, sesame oil, and scallions.
Feels like takeout, behaves like keto.
FAQ
Is this recipe strictly keto?
Yes. It uses tamari, sesame oil, and a keto-friendly sweetener to keep net carbs low. Coconut aminos work too, but they’re slightly higher in carbs—plan accordingly.
Can I make it with chicken or beef?
Absolutely.
Thinly sliced chicken thigh or flank steak works great. Adjust cook time slightly: steak sears fast; chicken needs an extra minute to cook through.
What if I don’t have toasted sesame oil?
You can skip it, but flavor takes a hit. Use neutral oil to cook and add a sprinkle of extra sesame seeds for a hint of nuttiness.
IMO, toasted sesame oil is worth keeping in the pantry.
How do I keep the pork tender?
Slice against the grain, very thin, and cook hot and fast. Overcooking is the enemy—pull it as soon as it’s just cooked through and let the sauce finish the job.
Is there a soy-free option?
Yes. Use coconut aminos instead of tamari and add a pinch of salt to compensate.
For umami, a small amount of fish sauce (1/2 tsp) can help if you’re okay with it.
Can I make it sweeter without sugar?
Use erythritol, allulose, or monk fruit blends. Start with 1 tsp, taste, and tweak. You want balance, not dessert.
What can I serve it with besides cauliflower rice?
Shredded cabbage sautéed in sesame oil, steamed shirataki rice, or zoodles tossed with garlic.
All keep carbs low and texture interesting.
The Bottom Line
Keto Sesame Pork With Green Beans proves you don’t need complicated steps or sketchy ingredients to eat like a king. It’s fast, high-protein, low-carb, and loaded with punchy sesame-garlic flavor that smacks in the best way. Master the hot pan, the thin slice, and the glossy sauce, and you’ve got a weeknight workhorse you’ll cook on repeat.
Fast, clean, craveable—this is how you win dinner.
