Begin by boiling a large pot of salted water over high heat. Once boiling, add the linguine and cook according to package instructions until al dente, about 9-11 minutes. Once cooked, drain and set aside.

In a large skillet, heat over medium heat and add the ground beef. Cook, stirring occasionally, until browned and fully cooked, about 5-7 minutes. Drain excess fat.

Add minced garlic to the skillet and stir for about 1 minute until aromatic.

Stir in brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, black pepper, and optional red pepper flakes. Cook for 3-4 minutes, allowing flavors to meld.

In a small bowl, mix cornstarch with water to create a slurry. Pour into the sauce while stirring continuously. Cook for 2-3 minutes until thickened.

Gently toss cooked linguine into the skillet, mixing to coat in the sauce. Continue stirring for 1-2 minutes until heated through.

Transfer to serving plates and garnish with sliced green onions. Serve hot and enjoy!