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

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

Using the same skillet, add olive oil and sauté the onions until golden brown.

Add the carrots and cook until softened. Add the broccoli and cook for about 3 minutes.

Add the garlic and sauté for 1 more minute.

Return the cooked beef to the skillet. Stir in the beef broth, brown sugar, and soy sauce. Bring to a simmer until the broccoli is tender.

Stir in the noodles and mix everything until well combined.

In a bowl, crack the eggs. Add salt and rice wine vinegar. Whisk until the mixture becomes foamy and pale yellow.

Heat a wok over medium-high heat until very hot. Add a small amount of vegetable oil to coat the bottom.

Pour in the egg mixture. After about 50 seconds, when the eggs are mostly set but still slightly runny, turn off the heat. Use chopsticks to scramble briefly, then transfer the eggs to a bowl.

Add a little more oil to the pan and reheat it over high heat. Add the garlic and stir-fry for 30 seconds.

Add the tomatoes and granulated sugar, reduce heat to medium. Stir for about 3 minutes until soft and juicy. If the pan becomes dry, add a splash of water.

Stir in the salt and granulated sugar.

Return the eggs to the pan and stir to incorporate. Cook for another 50 seconds, slowly adding soy sauce (if desired).

Add most of the chopped scallion, stir, then transfer to a plate and sprinkle with the remaining scallion.

To serve, plate the lo mein with the tomato egg stir fry. Enjoy with a glass of cold coconut water and a fortune cookie.