Steamed Green Beans– Easy Outback Steakhouse Copycat

This Outback Steakhouse Steamed Green Beans recipe is buttery, sweet-savory, and comes together in 10 minutes flat. It’s a simple side dish that tastes way fancier than it is — no oven, barely any chopping, just steam and pour. Perfect for when you want something warm and low-effort but still feels like comfort.

Jump to Recipe

Quick Summary

• Prep time: 5 mins
• Cook time: 5 mins
• Flavor: Buttery, slightly sweet, with savory depth
• Great for: Quick dinners, veggie sides, quiet nights

Why I Like This Recipe

Didn’t really plan to cook. Just needed something easy to make the fridge feel less depressing. Found green beans, tossed them in the microwave, and made the sauce while waiting. Somehow, it turned out kinda amazing? Like… I went back for seconds. Then thirds.

Ingredients

• 2 lbs fresh green beans, trimmed
• Splash of water (literally just eyeball it)
• 4 oz salted butter
• 2 tbsp brown sugar
• ½ tsp Maggi seasoning (or soy sauce)
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp freshly cracked black pepper

How To Make Steamed Green Beans

1. Steam the green beans: Microwave with a splash of water until just tender — about 2 minutes. Still snappy is the goal.
2. Make the sauce: Melt butter in a small pan over medium-low. Stir in brown sugar, Maggi, garlic powder, salt, and pepper. Let it all come together and get glossy.
3. Toss and coat: Pour half the sauce over warm green beans. Toss to coat. Add more if you’re feeling saucy.
4. Serve hot: Eat straight from the bowl or serve as a side. No rules. Just vibes.

Tips for Success

• Don’t overcook the green beans — soft but not sad
• Maggi gives it a savory punch. Use soy sauce if needed, but it’s not exactly the same
• Toss the beans while warm so the sauce sticks
• If you’re skipping Maggi, maybe add a tiny splash of Worcestershire for depth

Storage and Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: You can freeze, but the texture will get a little soft.
• Reheat: Stovetop or microwave — low heat with a little extra butter works great.

Frequently Asked Questions

• Do I have to steam them in the microwave?
  Nope. A steamer basket or boiling water works too. Just don’t overdo it.
• Can I use frozen green beans?
  You can, but fresh holds the texture better. Thaw first if using frozen.
• Is Maggi necessary?
  It’s the secret ingredient. But if you can’t find it, use soy sauce. Add a pinch of umami seasoning if you have it.
• What’s a good protein to serve this with?
  Steak, roast chicken, even a baked potato. It’s super flexible.
• Can I prep the sauce ahead of time?
  Yes! Store it in the fridge and just reheat when ready to pour.

Common Mistakes and How to Dodge Them

• Over-steaming the beans: They go from perfect to mushy real fast. Check them after 2 minutes and stop when they’re tender but still crisp.
• Using unsalted butter: It won’t taste right. You need that salty balance against the sweetness.
• Skipping the toss while hot: The sauce clings better to warm beans. Cold beans = slippery mess.
• Adding too much sugar: Two tablespoons is plenty. More than that and it leans into candied territory.
• Forgetting to taste the sauce before pouring: Sometimes your seasoning needs a pinch more salt or an extra crack of pepper. Always taste first.

Nutrition Facts (Per Serving)

• Calories: 298
• Total Fat: 23g
• Saturated Fat: 14g
• Cholesterol: 61mg
• Sodium: 450mg
• Potassium: 357mg
• Total Carbohydrate: 21g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 3g

You Might Also Like:

• Chicken Tortilla Soup– Easy Outback Steakhouse Copycat
• Chopped Salad– Easy Outback Steakhouse Copycat
• Aussie Cobb Salad– Easy Outback Steakhouse Copycat
• Blue Cheese Pecan Chopped Salad– Easy Outback Steakhouse Copycat