Step 1
Mix soy sauce sugar sesame oil garlic and ginger together in a bowl. Add beef brisket and cover with plastic wrap. Marinate in the refrigerator for for 30 minutes.
Step 2
Rinse rice until water turns clear. Pour into a rice cooker and add 1 1/2 cups water. Seal and select setting according to manufacturer's instructions; cook until tender 20 to 30 minutes. Keep warm.
Step 3
Place mushrooms in a bowl of warm water. Soak for 20 minutes.
Step 4
Coat eggplant with salt on all sides and allow to 'sweat' about 10 minutes. Rinse with cool water.
Step 5
Squeeze the water out of the re-hydrated shiitake mushrooms and slice into 1/4-inch strips.
Step 6
Heat 2 tablespoons sesame oil in a skillet over medium-high heat. Saute mushrooms until lightly browned about 4 minutes. Transfer to a covered plate to keep warm.
Step 7
Saute eggplant in the same skillet until slightly softened about 5 minutes. Transfer to the plate with the mushrooms.
Step 8
Place squash in the hot skillet; cook and stir until slightly tender about 5 minutes. Add to the plate with the eggplant and mushrooms; keep vegetables warm.
Step 9
Saute carrots and broccoli in the skillet until slightly tender about 6 minutes. Transfer to the plate with rest of the vegetables.
Step 9
Bring a large pot of water to a boil. Add sprouts and cook uncovered until tender but still crispy about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.