Cook the linguine according to the package instructions, typically around 8–10 minutes for al dente. Drain and set aside.

In a large skillet, heat a drizzle of oil over medium heat. Add ground beef and cook for about 5–7 minutes until browned. Drain excess fat.

Add minced garlic to the skillet and sauté for about 1 minute until fragrant.

Stir in brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, black pepper, and optional red pepper flakes. Simmer for 3–5 minutes.

Combine cornstarch with water to create a slurry. Stir it into the skillet and cook for 2–3 minutes until sauce thickens.

Add the cooked linguine to the skillet and toss gently until every strand is coated in the sauce. Cook for an extra minute.

Serve hot, garnished with sliced green onions for freshness and color.