In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and 1 pound of lean ground beef, breaking it apart with a spatula. Cook for 4-5 minutes, stirring occasionally, until the beef is browned and no longer pink.

While the beef cooks, chop 4 cups of cabbage and 1 cup of carrots. Once the beef is ready, add the chopped cabbage, carrots, and a pinch of crushed red pepper to the skillet. Stir well and cover, allowing to cook for 2-3 minutes until cabbage starts to wilt.

Remove the lid and add 1 cup of sliced red bell peppers and 3 tablespoons of tamari sauce. Stir well and cook for another 2-3 minutes until vegetables are tender but vibrant.

Remove from heat and sprinkle with chopped scallions. Toss gently to combine and serve immediately.