Beef and Broccoli Lo Mein

Preheat a skillet over medium-high heat. Add the sesame oil, sauté the beef until it's golden brown, remove from the skillet, and set aside.

In a pot of salted boiling water cook the noodles according to the directions on the package. Drain well.

Using the same skillet as before, add the olive oil and sauté the onions until golden brown. Add the carrots and sauté until softened; add broccoli and cook for about three minutes. Add the garlic and sauté for 1 minute more.

Add cooked beef back into the skillet. Stir in the broth, sugar, and soy sauce, and bring to a simmer until the broccoli is tender. Stir in the noodles until well combined.

Prepare the Tomato Egg Stir Fry: In a bowl crack 3 eggs and add a pinch of salt and 1 tsp Shaoxing wine or rice wine. Whisk until the mixture blends into a foamy yellow liquid.

Heat a wok over medium-high until it’s extremely hot, then pour in vegetable oil until it coats the bottom. Pour in the egg mixture. This is important: After about 50 seconds, when the eggs are mostly set but still somewhat runny, turn off the heat. Use chopsticks to scramble the eggs for a few seconds in the pan, then transfer them to a bowl.

Add a little more oil to the pan and reheat it over high. Pour the diced garlic into the pan and stir-fry for 30 seconds. Add the tomatoes and turn down the heat to medium. This part’s important too: Stir the tomatoes for about 3 minutes, until they’re soft and lots of juice pools out; they should be sitting in a shallow, simmering liquid. If the pan looks dry, add a splash of water until the tomatoes get saucy. Stir in salt and granulated sugar.

Return the eggs to the pan and quickly stir to incorporate. Keep stirring for 50 seconds while slowly adding soy sauce. Add most of the diced scallion and give the mixture a few stirs. Transfer everything to a plate and sprinkle the remaining scallion on top.

Serve the lo mein with tomato egg stir fry, fortune cookies, and coconut water.