In a mixing cup, whisk together 2 tablespoons of maple syrup, 1/4 cup of coconut aminos, 1 tablespoon of rice vinegar, and 1 teaspoon of toasted sesame oil. If you enjoy a bit of heat, add red pepper flakes. Sprinkle in 1 tablespoon of arrowroot powder and mix until smooth.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add 1 pound of ground beef, breaking it up. Cook for 5 minutes until no longer pink.

Stir in 3 minced garlic cloves and 1 tablespoon of freshly grated ginger, cooking for an additional 1-2 minutes until fragrant.

Next, add 1 diced red bell pepper and 1 cup of shredded carrots. Stir and cook for 3-4 minutes until vegetables are soft but crunchy.

Pour the prepared sauce over the mixture, stirring to combine. Simmer for 2-3 minutes until the sauce thickens. Adjust seasoning and fold in 2 sliced green onions.

Spoon the filling into fresh Boston Bibb lettuce leaves. Garnish with optional sesame seeds and serve with steamed rice or cauliflower rice.