Low-carb beef wraps with heavy garlic and ginger aromatics.
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In a large bowl, whisk together the soy sauce, grated ginger, minced garlic, sesame oil, and sweetener until well combined.
Add the thinly sliced beef to the marinade, ensuring every piece is well coated, and let it sit for at least 30 minutes.
Heat a large skillet or wok over high heat with one tablespoon of vegetable oil.
Add the beef in a single layer, working in batches if necessary to avoid crowding the pan.
Sear the beef quickly for 2-3 minutes until browned and slightly caramelized on the edges.
Stir in half of the chopped green onions during the last 30 seconds of cooking.
Wash and dry the lettuce leaves, then arrange them on a serving platter.
Spoon the hot beef into the lettuce leaves and garnish with remaining green onions and sesame seeds.
