Start by boiling a pot of salted water and cook the linguine according to the package instructions until al dente. Once done, drain and set aside.

In a large skillet over medium heat, add the ground beef, breaking it apart with a spatula. Cook until browned, ensuring it's fully cooked through, then drain excess fat.

Toss the minced garlic into the skillet with the browned beef. Sauté for about 1 minute, or until the garlic becomes fragrant.

Stir in the brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and red pepper flakes. Combine until well mixed and the sugar dissolves.

In a small bowl, mix the cornstarch with water to create a slurry. Pour this mixture into the skillet and stir continuously for 2-3 minutes until the sauce thickens slightly.

Gently toss the cooked linguine into the skillet with the beef mixture. Stir well to ensure every strand of pasta is coated.

Sprinkle sliced green onions on top for a fresh touch and serve immediately while hot!