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Trim all visible fat from the top rump and slice into thin strips.
Brown the beef in batches in a hot pan with low calorie spray, then transfer to the slow cooker.
Add the sliced onion, minced garlic and ginger paste to the slow cooker with the beef.
In a bowl, whisk together the light soy sauce, gochujang, sriracha, honey, rice vinegar, sesame oil, black pepper and beef stock.
Pour the sauce over the beef mixture and stir well to coat everything evenly.
Cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the beef is tender.
Mix the cornflour with the cold water to make a slurry, then stir into the slow cooker.
Cook for a further 20 minutes until the sauce thickens slightly.
Add the tenderstem broccoli and beansprouts, stir through, and cook for 15-20 minutes until just tender.
Submerge the prepared noodles in the sauce and cook for a final 10 minutes, stirring once, until the noodles are coated.
Finish with sliced red chilli (if using) and spring onions before serving.