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Wash the green beans and dry thoroughly (to prevent oil from splattering), then trim and discard the ends.
In a small bowl or liquid measuring cup, combine the broth, tamari, ginger, garlic, red pepper flakes, salt, and maple syrup.
Heat a large skillet (or wok) over high heat. Once hot (test it by sprinkling some water in — it should sizzle), add the oil and swirl the pan to achieve a thin layer.
Add the green beans and cook, tossing occasionally, for about 3-4 minutes. The beans will be browned in spots but still crisp. Reduce the heat to medium-high, then quickly add the sauce mixture (it will be steamy). Cook, stirring occasionally, for 3-5 minutes, until the beans are tender with a little crunch (al dente) and the liquid is reduced. Turn off the heat and stir in the sesame seeds (optional).
Serve warm with grains (such as rice, millet, or quinoa) or cauliflower rice and your choice of protein (we like Baked Crispy Peanut Tofu, Peanut & Lemongrass Tempeh, or Crispy Skin Salmon).
Leftover green beans will keep in a sealed container in the refrigerator for 3-4 days. Not freezer friendly.