Bring a large pot of water to a boil. Add a pinch of salt and cook 10 oz of linguine according to the package instructions until al dente. Drain and set aside.

In a large skillet over medium-high heat, cook 1 lb of ground beef for 5-7 minutes, breaking it apart with a spatula. Cook until browned, then drain any excess fat.

Stir in 5 cloves of minced garlic and cook for 1 minute until fragrant. Add 1/3 cup brown sugar, 1/4 cup beef broth, 1/3 cup soy sauce, 3 tbsp hoisin sauce, 1/2 tsp ground ginger, and 1/2 tsp black pepper. Add a pinch of red pepper flakes, if desired. Stir well.

In a small bowl, mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Pour it into the skillet, stirring until the sauce thickens, about 1-2 minutes.

Add the cooked linguine to the skillet. Toss everything together to coat the noodles evenly with the sauce.

Sprinkle 4 sliced green onions over the top. Serve hot and enjoy.