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Wash and dry your green beans, then trim off the ends.
Warm a large cast-iron skillet, wok, or sauté pan over high heat for 2 minutes until hot but not smoking.
Add in the sesame oil and once it’s shimmering, add the green beans. Spread them to a single layer as best you can, reduce heat to medium-high and cook 2-3 minutes until lightly charred. Transfer to a plate.
To the same skillet warm the avocado oil, then stir in the ginger, salt, white pepper, and red pepper flakes. Sauté until fragrant, about 15 seconds.
Add the partially cooked green beans back in. Toss and cook for another 1-2 minutes until they're starting to soften but still have a little snap.
Add in the minced garlic and cook, stirring constantly, for 1-2 more minutes - keep an eye on it. You don't want the garlic to burn or it will taste bitter.
Remove from the heat and add the lemon juice.
Garnish with toasted sesame seeds, serve immediately and enjoy!