Place a large skillet or wok over medium-high heat and allow it to get properly hot before adding the olive oil. Swirl the oil around the pan so the surface is evenly coated. Starting with a hot pan helps the meat brown better instead of steaming, which gives the stir fry much deeper flavor.

Add the ground beef and Italian sausage to the skillet and immediately begin breaking the meat apart with a wooden spoon or spatula. Continue stirring and crumbling the meat into small bite-sized pieces as it cooks so everything browns evenly and mixes better with the vegetables later.

Cook the meat for about 8–10 minutes, stirring occasionally, until fully browned and slightly crispy in some spots. Don’t rush this step — letting some of the meat caramelize creates richer flavor and gives the stir fry that savory restaurant-style texture.

If there is too much grease in the pan, carefully drain some of it away while leaving a small amount behind for moisture and flavor. The remaining fat helps coat the cabbage and vegetables beautifully during cooking without making the dish dry.

Add the sliced onion and bell pepper directly into the skillet with the browned meat. Stir everything together and cook for about 4–5 minutes until the vegetables soften slightly while still keeping a bit of crunch. The peppers should look glossy and vibrant rather than mushy.

Stir in the minced garlic and cook for about 30 seconds, stirring constantly so it doesn’t burn. Garlic cooks very quickly, and this short cooking time allows it to become fragrant and flavorful without turning bitter.

Begin adding the sliced cabbage gradually, stirring between additions so it wilts evenly and fits into the skillet more easily. At first it may seem like far too much cabbage, but don’t worry — it shrinks down significantly as it cooks. Toss everything thoroughly so the meat and vegetables distribute evenly throughout the pan.

Pour in the liquid aminos, spicy sauce, and hot sauce, then stir very well until all the cabbage and meat are coated in the flavorful sauce mixture. The cabbage will begin soaking up all the savory, spicy juices almost immediately, which is what gives this stir fry its incredible flavor.

Season the mixture with salt and black pepper to taste, then continue cooking for another 8–10 minutes while stirring occasionally. The cabbage should become tender but still slightly crisp around the edges. If you like a little caramelization, allow the mixture to sit untouched for a minute or two between stirring.

Remove the skillet from the heat and serve the stir fry hot while the flavors are fresh and vibrant. Top with optional additions like sesame seeds, sliced green onions, avocado, or extra hot sauce if desired. This dish is especially delicious served on its own or alongside cauliflower rice for an even heartier keto meal.