In a medium bowl, whisk together maple syrup, coconut aminos, rice vinegar, toasted sesame oil, and red pepper flakes until well combined. Gradually stir in arrowroot powder until fully dissolved.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the ground beef, breaking it apart with a spatula as it cooks. Sauté the meat for approximately 5 minutes, or until it’s no longer pink and begins to brown.

Reduce the heat to medium and add minced garlic and grated fresh ginger to the skillet with the beef. Cook for 1-2 minutes until fragrant, stirring frequently.

Mix in the diced red bell pepper and shredded carrots, continuing to cook for an additional 3-4 minutes.

Pour the prepared sauce over the beef and vegetable mixture in the skillet. Stir well to combine, letting the mixture simmer for 2-3 minutes.

Remove the skillet from heat and stir in sliced green onions.

To assemble, spoon a generous amount of the beef mixture into each lettuce leaf, folding it around the filling like a taco. Garnish with a sprinkle of sesame seeds.