Begin by bringing a large pot of salted water to a boil. Add linguine and cook according to package instructions, usually around 8-10 minutes, until al dente. Once cooked, drain the noodles in a colander, giving them a quick rinse under cold water to prevent sticking, then set them aside while you prepare the sauce.

In a large skillet or wok, heat a drizzle of oil over medium heat. Once hot, add the ground beef, breaking it apart with a spatula. Cook for about 5-7 minutes, stirring occasionally, until the beef is browned and fully cooked with no pink remaining. Drain any excess fat from the skillet and prepare to add the garlic.

Take the cooked ground beef and lower the heat to medium-low. Stir in the minced garlic, sautéing for about 1 minute until fragrant.

Pour in soy sauce, hoisin sauce, brown sugar, beef broth, ground ginger, and red pepper flakes. Stir well and let this mixture simmer for about 3-5 minutes.

In a small bowl, mix cornstarch with water to create a slurry. Slowly add this mixture to the skillet, stirring continuously as it cooks. After about 2-3 minutes, the sauce will thicken.

Gently toss the drained linguine into the skillet with the sauce. Mix the noodles until they are well coated and allow everything to cook together for another minute on low heat.

Once combined, remove the skillet from heat. Slice green onions and sprinkle them over your dish for freshness. Serve hot.