Heat the vegetable oil in a large skillet over medium heat.

Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.

Once the beef is cooked, drain any excess fat from the skillet.

Stir in the diced bell peppers and shredded carrots, cooking for another 3-4 minutes until the vegetables are tender.

Add the minced garlic and ginger to the skillet, cooking for an additional minute until fragrant.

In a small bowl, combine the soy sauce, rice vinegar, hoisin sauce, sesame oil, and black pepper. Stir well to mix.

Pour the sauce over the beef and vegetable mixture in the skillet, tossing everything together to coat evenly. Cook for another 2-3 minutes until heated through.

Remove the skillet from heat and prepare to assemble your lettuce wraps.

Take a lettuce leaf and spoon a generous amount of the beef mixture into the center. Garnish with chopped green onions and sesame seeds before serving.