In a mixing cup, combine maple syrup, coconut aminos, rice vinegar, toasted sesame oil, and optional red pepper flakes. Whisk until well mixed, then gradually incorporate the arrowroot powder, stirring continuously until smooth.

Heat olive oil in a large skillet over medium-high heat. Add ground beef and break it apart as it cooks. Stir until browned, about 5 minutes.

Stir in minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.

Add diced red bell pepper and shredded carrots. Sauté for 3-4 minutes until vegetables have softened.

Pour the prepared sauce over the beef and vegetable mixture, stir, reduce heat to medium, and simmer for 2-3 minutes.

Remove from heat, stir in sliced green onions, and spoon generous amounts of filling into lettuce leaves. Garnish with sesame seeds if desired.