Cook the Beef: Preheat a skillet over medium-high heat. Add sesame oil and sauté the beef until browned. Remove and set aside.

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

Sauté Vegetables: In the same skillet, add olive oil and sauté onion until golden. Add carrot and cook until softened. Add broccoli and cook for 3 minutes.

Add garlic and sauté for 1 more minute.

Combine with Beef: Return the beef to the skillet. Add beef broth, brown sugar, and soy sauce. Simmer until broccoli is tender.

Stir in noodles and mix until everything is well combined.

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

Cook the Eggs: Heat a wok over medium-high 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 a fortune cookie.