Cook the linguine according to package instructions in a large pot of salted boiling water until al dente.

In a skillet, heat oil and brown the ground beef, breaking it apart until fully cooked.

Add minced garlic to the beef, cooking 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.

Mix cornstarch with water in a bowl, then stir into the sauce, cooking until thickened.

Add drained linguine, tossing to coat with sauce, adding pasta water if needed.

Serve hot, garnished with sliced green onions.