Begin by bringing a large pot of salted water to a boil. Add the linguine and cook according to the package instructions, typically about 8–10 minutes, until al dente. Once done, drain the pasta and set aside.

In a large skillet over medium heat, add the ground beef. Break it apart using a spatula, cooking for about 5–7 minutes until it develops a rich brown color and is no longer pink. Drain any excess fat.

With the beef still sizzling, stir in the minced garlic and sauté for about 1 minute until fragrant and slightly golden.

Pour in the beef broth, soy sauce, hoisin sauce, brown sugar, ground ginger, and black pepper into the skillet. Stir well and let it simmer for 2–3 minutes.

In a small bowl, create a slurry by mixing cornstarch with water until smooth. Slowly add this mixture to the skillet, stirring constantly. Cook for an additional 2–3 minutes until the sauce thickens.

Toss the cooked linguine into the skillet, ensuring every strand is coated with the sauce. Stir gently for about 1–2 minutes.

Remove from heat and top with freshly sliced green onions. Serve immediately.