In a measuring cup, whisk together maple syrup, coconut aminos, rice vinegar, toasted sesame oil, and red pepper flakes to create the sauce. Add arrowroot powder and mix until smooth. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for about 5 minutes until browned, breaking it apart with a spatula.

Stir in minced garlic and grated ginger. Cook for an additional 1-2 minutes until aromatic.

Add diced red bell pepper and shredded carrots to the skillet. Cook for 3-4 minutes until vegetables are tender.

Pour the sauce over the beef and vegetables. Reduce heat and simmer for 2-3 minutes, stirring until coated.

Remove from heat and stir in sliced green onions.

Take lettuce leaves and spoon the beef mixture onto each leaf. Garnish with sesame seeds and serve immediately.