In a measuring cup, whisk together maple syrup, coconut aminos, rice vinegar, and toasted sesame oil. Add red pepper flakes and arrowroot powder, mixing thoroughly.

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

Add minced garlic and grated ginger to the skillet. Stir continuously for 1-2 minutes until fragrant.

Stir in finely diced red bell pepper and shredded carrots. Sauté for 3-4 minutes until vegetables are tender.

Pour the prepared sauce over the beef and veggies, stirring to coat. Let simmer for 2-3 minutes.

Remove from heat and stir in sliced green onions. Season with salt and pepper to taste.

Spoon the beef mixture into lettuce leaves. Optionally sprinkle with sesame seeds and serve with dipping sauce.