Bring a large pot of lightly salted water to a boil. Cook the linguine or spaghetti according to package instructions until al dente. Drain and set aside.

In a large skillet over medium-high heat, crumble and brown the ground beef until no longer pink, about 4-5 minutes. Drain any excess grease.

Add the minced garlic and fresh ginger to the skillet with the beef. Cook for an additional 1-2 minutes until fragrant.

In a small bowl, whisk together the soy sauce, hoisin sauce, beef broth, light brown sugar, crushed red pepper flakes (if using), and black pepper. Pour this sauce mixture into the skillet with the beef, stirring to combine.

In another small bowl, mix the cornstarch and water to create a slurry. Add this to the skillet, stirring continuously. Cook for 2-3 minutes until the sauce thickens.

Add the cooked noodles to the skillet, tossing to coat them evenly with the sauce and beef mixture.

Remove from heat and garnish with chopped green onions and toasted sesame seeds, if desired. Serve immediately.