Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add 10 ounces of linguine and cook for 8–10 minutes, or until al dente. Drain the noodles in a colander and toss them with a little oil to prevent sticking.

In a large skillet, heat over medium heat and add 1 pound of ground beef. Cook for 5–7 minutes until nicely browned, draining excess fat if needed.

Add 5 cloves of minced garlic to the skillet, stirring for 1 minute or until fragrant without overcooking.

Stir in 1/3 cup brown sugar, 1/4 cup beef broth, 1/3 cup soy sauce, and 3 tablespoons hoisin sauce. Add 1/2 teaspoon ground ginger, 1/2 teaspoon black pepper, and optional red pepper flakes. Let it simmer for 2 minutes.

In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water. Pour this into the skillet, stirring continuously and cook until the sauce thickens and becomes glossy.

Add the drained linguine to the skillet, tossing well to coat. Garnish with sliced green onions and serve immediately.