Gather all the ingredients.
Lightly salt and pepper both sides of the meat and set aside.
Finely dice ginger, green onion, and optional jalapeno and place all into a holding bowl.
Prepare lettuce leaves by washing, drying, and cutting into 5-6 inches widths. Transfer to serving plate.
Grind garlic with a grinder or garlic press and set aside.
In a small Teflon fry pan, add 3 tbsp of Japanese sake, Swerve/Monkfruit, Soy Sauce, ground garlic and bring to boil. Once boiling, reduce heat to med-low and let it cook for 1 minute while stirring occasionally (make sure you keep an eye out on this as Swerve/Monkfruit tends to burn much easier than sugar). Once the minute has passed, remove from heat and set aside.
In a large Teflon fry pan, bring up to temperature on medium-high, should take around 1 minute. Once up to temp, place the sliced beef inside, mix well and cook until browned, should take around 2-4 minutes.
Once browned, add bowl with finely diced ginger, green onion, and optional jalapeno and mix well. After mixing, pour sauce from step 6) and cook for additional 10-15 seconds and transfer to serving plate.
You can either serve this dish as family style where each person would wrap their own lettuce beef rolls, or serve it pre-wrapped on individual plates. Either way, you would prepare the rolls by placing 1-2 slices of beef onto the center of each lettuce wrap and rolling the leaf to form a roll. You can use a toothpick to ensure it holds its shape if you are serving it as pre-wrapped rolls!