In a large skillet, heat a drizzle of oil over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spatula, until browned and no longer pink, about 5 minutes. Stir in the ginger and garlic during the last 2 minutes.

While the ground beef cooks, bring a large pot of water to a boil. Add the linguine or fettuccine noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain the noodles and set aside.

After draining the excess fat from the skillet, add brown sugar, beef broth, soy sauce, hoisin sauce, black pepper, and red pepper flakes. Stir and let bubble gently for 3-5 minutes.

In a small bowl, whisk together cornstarch and 1/4 cup of water to create a slurry. Pour this into the beef mixture while simmering, stirring continuously until the sauce thickens, about 2-3 minutes.

Once thickened, gently add the drained noodles to the skillet and toss to coat thoroughly with the sauce. Let sit for an additional 2-3 minutes.

Remove from heat and serve hot, garnished with sliced green onions.