In a medium bowl, whisk together maple syrup, coconut aminos, rice vinegar, and toasted sesame oil. If desired, add red pepper flakes and arrowroot powder. Set aside.

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

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

Add diced red bell pepper and shredded carrots to the skillet, cooking for 3-4 minutes until slightly tender.

Pour the prepared sauce into the skillet, stirring to coat the ingredients. Let it simmer for 2-3 minutes until thickened.

Fold in sliced green onions, then serve in Boston Bibb lettuce leaves, garnished with sesame seeds.