Pat the sliced beef dry and toss it in a bowl with 1 tablespoon of the vegetable oil, soy sauce, Worcestershire sauce, smoked paprika, and pepper. Let marinate while preparing the vegetables.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the beef (working in batches if necessary to avoid overcrowding) and sear quickly on all sides until nicely browned, about 2-3 minutes per batch. Remove the beef to a clean plate and set aside.

Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the skillet. Add the sliced onions and cook, stirring occasionally, for 5-7 minutes until they soften and begin to caramelize slightly. Add the minced garlic and cook for 1 minute until fragrant.

Add the shredded cabbage to the skillet with the onions. Season lightly with salt. Cook, stirring often, for 8-10 minutes, allowing the cabbage to wilt down significantly and develop some brown, crispy edges.

Return the seared beef and any accumulated juices to the skillet. Toss everything together rapidly for 1-2 minutes to incorporate the flavors, ensuring the beef is heated through but not overcooked.

Taste and adjust seasoning if necessary (add more salt or pepper). Serve immediately, perhaps over rice or noodles for a complete meal.