Begin by bringing a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat a drizzle of oil over medium heat. Add the ground beef, breaking it up with a spoon. Cook for about 5-7 minutes until browned. Drain excess fat.

Stir in the minced garlic. Sauté for 1 minute until fragrant, stirring continuously to prevent burning.

Pour in brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and optional red pepper flakes. Stir for about 2 minutes until well combined.

In a small bowl, whisk together cornstarch and water to create a slurry. Pour into the skillet, stirring constantly as the sauce thickens. Cook for another 2-3 minutes.

Add the drained linguine to the skillet, tossing gently until coated. Cook over low heat for 1-2 minutes to absorb flavors.

Remove from heat and sprinkle with sliced green onions for garnish. Serve hot.