Prep all ingredients as listed above.

Preheat a skillet over medium-high heat. Add sesame oil and sauté the beef until golden brown. Remove from the skillet and set aside.

In a pot of salted boiling water, cook lo mein noodles according to package directions. Drain well.

Using the same skillet, heat olive oil and sauté onions until golden brown. Add carrots and sauté until softened.

Add broccoli and cook for about 3 minutes. Add garlic and sauté for 1 minute more.

Add cooked beef back to the skillet. Stir in broth, brown sugar, and soy sauce. Simmer until broccoli is tender.

Add cooked noodles and toss everything together until well combined.

Prepare the Eggs: In a bowl, whisk together eggs, salt, and rice wine vinegar until foamy and pale yellow.

Heat a wok or pan over medium heat and coat with a small amount of oil. Stir-fry garlic for 30 seconds. Add tomatoes and granulated sugar. Reduce heat to medium and stir for 3 minutes until soft and juicy. Add a splash of water if needed. Pour in the egg mixture and scallions, cook for 50 seconds until mostly set but still slightly runny. Turn off heat, scramble gently with chopsticks until firm.

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