In a small bowl, whisk together the maple syrup, coconut aminos, rice vinegar, sesame oil, red pepper flakes, and arrowroot powder until the arrowroot is fully dissolved—this prevents lumps in your sauce. While the sauce rests, mince the garlic cloves, grate the ginger, dice the bell pepper, shred the carrots, slice the green onions, and dice the water chestnuts. Having everything prepped and ready will let you focus on cooking without rushing once the beef hits the pan.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook for 5 minutes, breaking it into small pieces with a spoon as it cooks, until it's no longer pink and beginning to brown. I like to let it sit undisturbed for 30 seconds between stirring to develop a deeper color and richer flavor. Drain any excess fat if needed.

Add the minced garlic and grated ginger to the cooked beef and stir constantly for 1-2 minutes until fragrant—this blooming of aromatics releases their essential oils and deepens the flavor. Immediately add the diced bell pepper, shredded carrots, and water chestnuts, stirring often for 3-4 minutes until the vegetables soften slightly but still retain a pleasant crunch. Season with a pinch of salt and pepper to taste.

Pour the sauce mixture from Step 1 over the beef and vegetable mixture, stirring constantly to coat everything evenly. Simmer for 2-3 minutes over medium heat, allowing the arrowroot to thicken the sauce slightly and the flavors to meld. The sauce should coat the beef lightly but not pool at the bottom of the pan—this creates a perfect texture for wrapping.

Remove the skillet from heat and stir in the sliced green onions. Prepare your lettuce leaves by gently separating them and arranging on a platter. Spoon the warm beef filling into each lettuce leaf, sprinkle with toasted sesame seeds for garnish, and serve immediately alongside steamed rice if desired.