Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Remove the cooked ground beef from the skillet and set aside, leaving the drippings in the pan.
Add the remaining 1 tablespoon of olive oil to the skillet.
Add the diced onion and cook until softened and translucent, about 3-4 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the halved Brussels sprouts to the skillet, stirring to coat them in the oil and onion mixture.
Season the Brussels sprouts with salt, black pepper, paprika, and crushed red pepper flakes.
Cook the Brussels sprouts, stirring occasionally, until they start to brown and become tender, about 8-10 minutes.
Return the cooked ground beef to the skillet and stir to combine with the Brussels sprouts.
Pour in the beef broth, stirring to deglaze the pan and combine all ingredients.
Cook for an additional 2-3 minutes until the broth reduces slightly and the flavors meld together.
Remove from heat and serve warm.