Boil the linguini noodles in salted water according to the package directions. Once tender, drain well and set aside. Toss lightly with a drizzle of oil to keep them from sticking.

In a large skillet or wok, add the ground beef and cook over medium-high heat until fully browned. Drain off any excess grease for a lighter sauce.

Stir in the ginger paste and minced garlic. Sauté for about one minute, just until fragrant.

Pour in the beef broth, soy sauce, hoisin sauce, and brown sugar. Add a dash of black pepper and a pinch of red pepper flakes. Stir until the sugar dissolves completely.

Reduce the heat to low and simmer the sauce for 10–15 minutes, allowing it to thicken and coat the back of a spoon.

Add the cooked noodles to the pan and toss thoroughly until every strand is coated in the sauce. Sprinkle with green onions and sesame seeds for garnish.