Completely remove the outer skin from the Beef Rib Roast (2 pound). Remove some of the fat, then slice into 1 by 2-inch slices, about 1/8th-inch thick.
Stir together a little bit of Corn Starch (to taste), the white of an Egg (1), and 1 tablespoon of Soy Sauce (1 tablespoon), then coat the meat with the mixture. Let stand for at least 1 hour or up to overnight.
Into a mixing bowl, add Soy Sauce (1/3 cup), Hoisin Sauce (1/3 cup), Shaoxing Cooking Wine (1/3 cup), Chili Paste (1 tablespoon), Brown Sugar (1 tablespoon), Garlic Paste (1 tablespoon), Corn Starch (1 tablespoon), and Fresh Ginger (1/2 tablespoon). Stir well to combine.
Cook Fresh Potato Noodles (1 pound). Drain, then toss with a bit of sesame Toasted Sesame Oil (to taste) so they don't. Keep warm.
Stir-fry the meat in very hot Peanut Oil (1/3 cup) until browned on both sides, about 1 minute total.
Remove beef at once, and discard most of the fat.
In the remaining fat, stir-fry Red Bell Pepper (1/2), Yellow Bell Pepper (1/2), and White Onion (1).
Add the sauce and bring to a simmer. Remove from the heat.
Add the beef, Chili Oil (1 teaspoon), and Toasted Sesame Oil (1 tablespoon). Check and adjust seasoning, making the dish as spicy as you would like.
Sprinkle noodles with Black Sesame Seeds (to taste).
Pour the meat and sauce over the noodles. Serve and enjoy!