Bring a large pot of salted water to a rolling boil over high heat. Add the linguine and cook until al dente, usually about 9–11 minutes. Drain and set aside.

In a large skillet, heat a splash of oil over medium-high heat. Add the ground beef, breaking it apart, and cook until browned, about 5–7 minutes. Drain excess fat.

Reduce heat to medium, add minced garlic, and cook for 1 minute until fragrant.

Add soy sauce, beef broth, brown sugar, hoisin sauce, grated ginger, and black pepper. Stir and simmer for 2–3 minutes.

Mix cornstarch with water to create a slurry. Add to skillet, stirring constantly for 2–3 minutes until sauce thickens.

Add drained linguine to the skillet and toss for 2–3 minutes until evenly coated with sauce.

Remove from heat and serve garnished with sliced green onions.