Start by dicing the onion, mincing the garlic, and shredding the cabbage and carrots. Prepping everything beforehand makes the cooking process smooth and stress-free.

Heat the olive oil in a large skillet or pan over medium heat.

Add the diced onion and cook for 2–3 minutes until it turns translucent.

Stir in the minced garlic and cook for another 30 seconds, letting its aroma fill your kitchen.

Add the ground beef to the skillet, breaking it up with a wooden spoon as it browns.

Season with salt, pepper, and paprika. Cook for about 5–7 minutes, or until the beef is fully browned and no longer pink.

Toss in the shredded cabbage and carrots, stirring well to combine with the beef.

Drizzle the soy sauce over the mixture, ensuring everything is coated evenly.

Cover the skillet and let the vegetables cook for 5–7 minutes, stirring occasionally, until the cabbage softens but still retains a slight crunch.

Taste the dish and adjust the seasoning with more salt, pepper, or soy sauce, if needed.

If you enjoy a little heat, sprinkle in red pepper flakes and stir to combine.

Serve hot, either as-is or over cooked rice or noodles for a heartier meal. Garnish with fresh herbs, like parsley or green onions, for a vibrant touch.