Step 1Heat brown rice according to packet instructions.
Step 2Meanwhile, heat a non-stick frying pan over high heat. Add 1 tablespoon of sesame oil. Cook shallots, ginger and garlic for 1 minute, stirring, then add mince. Cook, stirring, for 3–4 minutes. Transfer to bowl and set aside.
Step 3Add remaining oil to pan. Cook broccoli, capsicum and eggplant, stirring occasionally, for about 10 minutes, until eggplant is soft.
Step 4 Add mince back to pan and stir well. Combine tamari and sugar with 1/4 cup water. Add sauce to pan with chilli flakes; cook until heated through.
Step 5Serve beef and eggplant mix in lettuce cups with brown rice on the side. Garnish lettuce cups with fresh chilli slices and extra shallots, if desired.