In a large skillet, heat over medium-high heat and add the lean ground beef. Cook for about 5 minutes, breaking it apart with a wooden spoon until it’s nicely browned and no longer pink. Just before the beef is fully cooked, stir in the fresh grated ginger and minced garlic, allowing them to cook for an additional 2 minutes until fragrant.

While the ground beef is cooking, bring a pot of salted water to a boil. Add your linguine or fettuccine noodles and cook according to package instructions until al dente, usually around 8-10 minutes. Once done, drain the noodles in a colander and give them a quick rinse under cold water to stop the cooking process, then set aside.

After draining the excess fat from your cooked beef, lower the heat and stir in brown sugar, low-sodium beef broth, low-sodium soy sauce, hoisin sauce, black pepper, and optional red pepper flakes. Stir the mixture well and let it simmer for about 3-5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

In a small bowl, whisk together cornstarch and water to create a slurry. Slowly pour this mixture into the beef sauce, stirring continuously. Allow the sauce to simmer for an additional 2-3 minutes, until it thickens and coats the back of a spoon.

Add the cooked noodles directly into the skillet with the beef mixture. Toss everything together gently until the noodles are fully coated in the rich sauce. Allow the dish to rest for about 2-3 minutes off the heat.

Once everything is well-mixed and flavor-infused, serve the dish hot. Garnish with sliced green onions to add a fresh crunch on top.