Beef Lettuce Wraps with Ginger and Lime

Heat the avocado oil in a large skillet over medium-high heat. Add the ground beef and break it up with a spatula, cooking 6-7 minutes until browned with no pink remaining. 2. Push the meat to one side and add the ginger, garlic, and white parts of the scallions. Cook 1 minute until fragrant, then stir into the meat. 3. Add the carrots and water chestnuts and cook 2-3 minutes until just tender. 4. Stir in the coconut aminos and lime juice and simmer 1-2 minutes until the liquid mostly cooks off. 5. Taste and adjust with salt and red pepper flakes. 6. Spoon into butter lettuce cups and top with cilantro and the green parts of the scallions. To pack for lunch, keep the filling and the lettuce in separate containers and assemble at the table.