In a small mixing bowl, whisk together ¼ cup of your chosen sweetener, ¼ cup of coconut aminos or soy sauce, 2 teaspoons of rice vinegar, 1 tablespoon of toasted sesame oil, and optional red pepper flakes. Set aside.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once shimmering, add 1 pound of ground beef and cook for 5-7 minutes, breaking apart until browned.

Reduce the heat to medium and stir in 2 minced garlic cloves and 2 teaspoons of grated fresh ginger for 1-2 minutes until fragrant.

Mix in 1 finely diced red bell pepper and ½ cup of shredded carrots and cook for 3-4 minutes until vegetables soften.

Pour the sauce over the beef and vegetable mixture, stirring to combine. Simmer for 2-3 minutes, then season with kosher salt and ground pepper to taste.

Remove from heat and fold in sliced green onions. Spoon the filling into Boston Bibb lettuce leaves and optionally sprinkle with sesame seeds.