In a small mixing bowl, whisk together maple syrup, coconut aminos, rice vinegar, toasted sesame oil, and red pepper flakes until smooth. Gradually add arrowroot powder, stirring until combined.

Heat a large skillet over medium-high heat and add olive oil. When shimmering, add the ground beef, breaking it apart. Cook for about 5 minutes, until browned.

Lower the heat and stir in minced garlic and grated ginger. Sauté for 1 to 2 minutes until fragrant.

Add diced red bell pepper and shredded carrots to the skillet. Cook for 3 to 4 minutes until bell pepper softens.

Pour the prepared sauce over the mixture and simmer for 2 to 3 minutes until the sauce thickens.

Remove from heat and fold in sliced green onions. Spoon the mixture into Boston Bibb lettuce cups and top with sesame seeds.