Heat a dry skillet or wok over high heat. Once hot, bring the heat down a bit (to medium high) and add the sesame seeds. Let them toast, shaking the pan every so often to prevent burning, for about two minutes or until the sesame seeds starts to brown and become aromatic. Transfer the sesame seeds to a small dish and set aside. Repeat this exact step with the slivered almonds. (Almonds will take a little bit longer to toast, which is why we're not toasting them together.)
Using the same skillet or wok, heat the oil until it shimmers. Add the beef strips and cook them for about a minute each side, just to brown the exterior.
Add the slices of bell pepper to the skillet, as well as the garlic. Continue to cook for about two minutes. Add the wine, soy sauce, and scallions to the skillet and, stirring occasionally, let the liquid come to a simmer. Let it simmer for about a minute to thicken, but keep a close eye on it so that it doesn't burn.
Finally, stir in the Ramen noodles, toasted sesame seeds, and the toasted almonds; toss to coat. Serve immediately.