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

Heat a skillet over medium-high heat, add oil and ground beef. Cook until browned, about 5 minutes.

Stir in minced garlic and grated ginger, cooking for 1 to 2 minutes until aromatic.

Add diced red bell pepper and shredded carrots, stirring for 3 to 4 minutes.

Pour in sauce, stirring to coat. Let simmer for 2 to 3 minutes until thickened.

Fold in sliced green onions and cook for an additional minute.

Assemble by spooning beef filling into lettuce leaves, garnishing with sesame seeds if desired.