In a small bowl, mix together 1 tablespoon soy sauce and 1 teaspoon sesame oil, add the beef cubes and toss to coat.

Cook the rice according to instructions on the packaging or cook it as you would pasta by adding more water, bring it to a boil, add rice and cook for 10 minutes, drain well and return it to the pot until needed.

Heat a non-stick skillet on medium high heat, add the beef and brown all sides, 2 to 3 minutes, place in a bowl.

Place broccoli in the skillet on medium heat, add 1/4 cup water and steam cook the broccoli to soften, 5 to 7 minutes, place in a bowl

Add 2 tablespoons canola oil to skillet on medium to medium high heat and add the minced garlic then stir in the cooked rice, then add 1 to 2 more tablespoons of oil to fully coat the grains of rice and prevent sticking.

Use a wooden spoon or spatula to make a hole in the middle of the rice, then add the eggs.

As the eggs start to set up, gradually stir in the rice from the edges until the scrambled eggs are fully incorporated.

Add 3 tablespoons soy sauce and 1 tablespoon sesame oil and stir to combine

Add the wine, beef, and broccoli, stir in to reheat, 3 or 4 minutes.

Serve immediately.