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Heat the oil in a large lidded skillet over medium heat until shimmering. Add the ground turkey and cook, stirring often to break up large chunks, until no pink remains, 4 to 6 minutes.
Stir in the green beans and carrots, cover, and steam the vegetables until softened, about 5 minutes, stirring halfway through to prevent sticking.
Uncover and increase the heat to medium-high. Continue to cook, stirring often, until the turkey and vegetables are lightly browned, 2 to 3 minutes more.
Reduce the heat to medium, stir in the garlic, ginger, a pinch of salt, and cook until soft and fragrant, 1 to 2 minutes. Stir in the coconut aminos, honey, and sriracha (if using) and cook until the sauce is slightly reduced, 3 to 4 more minutes.
Serve the turkey and vegetables on plates or in bowls. Garnish with cilantro, green onions, and sesame seeds.