Quick Beef Stir-Fry Recipe with Garlic and Veggies

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This easy beef stir fry comes together in about 30 minutes. It’s meaty, garlicky, and packed with bold flavors—perfect served over white rice for a quick weeknight dinner.

I love to cook, but lately I get tired easily standing for long periods thanks to my pregnancy. Quick recipes like this one are lifesavers. This stir fry is fast, satisfying, and makes me feel accomplished when it’s done.

How to Make a Quick and Flavorful Beef Stir Fry

The trick is to marinate the beef first and speed the process using vacuum sealing. I use the FoodSaver® FM5200 Vacuum Sealing System and FoodSaver® 11″ x 16′ Vacuum Seal Roll to infuse flavor quickly.

With vacuum sealing, marinades penetrate meat in far less time than traditional methods. The FoodSaver® FM5200 makes this easy and convenient.

Beef Marinade for Easy Beef Stir Fry

My marinade combines garlic, ginger, soy sauce, and red pepper flakes for a well-balanced, savory, slightly spicy flavor. If you prefer less heat, simply omit or reduce the red pepper flakes.

Combine the beef and marinade ingredients in a bowl, then transfer the mixture to a FoodSaver® bag. You can make a bag from the roll or use pre-made FoodSaver® bags.

Place the bag in the FoodSaver® FM5200 and use the vacuum-and-seal function. The machine removes the air and seals the bag, allowing the marinade to work quickly.

Because of the vacuum sealing, you don’t need to marinate overnight. Even an hour will give the beef great flavor.

Making the Beef Stir Fry

This stir fry is done in two main steps:

Step 1: Cook the beef. Heat 1 tablespoon of oil in a wok or large pan over high heat. Add the marinated beef and cook to your preferred doneness—about 4 minutes per side for medium, depending on thickness. Remove the beef and set aside.

Step 2: Build the stir fry. Add the remaining tablespoon of oil to the pan and sauté the onions until fragrant. Return the beef to the pan and stir. Add 1 tablespoon of soy sauce, black pepper, and salt to taste. Toss in chopped bell peppers and green onions and cook for another 1–2 minutes until the vegetables are just tender-crisp.

Serve the stir fry over boiled rice or tucked into flatbread or wraps. The dish is savory, slightly sweet from the onions, fresh from the peppers, and a little spicy if you use red pepper flakes.

You can also enjoy it in a wrap or flatbread. Mine has character around the edges—homemade and delicious.

FoodSaver® not only speeds marinating but also keeps food fresh longer and helps reduce waste. It’s a handy tool for home cooks who want flavorful meals with less prep time.

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Other Stir Fry Recipes You Might Like:

• Chicken and Mushroom Stir Fry
• Shrimp and Vegetables Stir Fry