Cook the rice according to the package directions.
Meanwhile, in a large bowl, whisk together the honey, tamari, garlic, and red pepper flakes. Remove 3/4 of the sauce and set it aside in a small bowl. Add the shrimp to the large bowl and toss to coat. Let sit for 15 minutes.
Add the cornstarch to the small bowl with the remaining sauce. Whisk and set aside.
Heat a large wok over medium-high heat and add the oil. Once hot, add the green beans and cook for three to four minutes, or until they just start to soften, stirring often. Remove with a slotted spoon and set aside.
Pat the shrimp dry with paper towel. Add them to the wok and cook for 1 1/2 minutes, undisturbed. Flip and add the reserved sauce. Cook for an additional minute or until cooked through. Add the green beans back to the wok and toss everything just to coat.
Divide the rice evenly onto plates and top with shrimp and green beans. Garnish with sesame seeds. Enjoy!Serving size: one cup rice; 3/4 cup shrimp and beans
