Heat the olive oil in a large skillet over medium-high heat.
Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes until fragrant and translucent.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-7 minutes.
Drain any excess fat from the skillet.
Add the sliced red bell pepper, broccoli florets, and sliced carrot to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Stir in the soy sauce, Worcestershire sauce, ground black pepper, salt, smoked paprika, and crushed red pepper flakes. Mix well to combine all ingredients.
Cook for an additional 2 minutes, allowing the flavors to meld together.
Remove the skillet from heat and garnish with sliced green onions and chopped fresh parsley.
Serve hot as is or over cooked brown rice or quinoa for an added protein boost.