Cook the Noodles: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the noodles in a colander and set them aside, allowing any excess water to escape and keeping them warm for later.

Brown the Beef: In a large skillet, heat a drizzle of oil over medium heat. Add 1 pound of ground beef, breaking it apart with a spatula while it cooks. Brown the meat for about 5-7 minutes, stirring occasionally until it’s no longer pink and starting to caramelize. Drain off any excess fat to keep the dish from becoming greasy.

Sauté the Garlic: Add 5 cloves of minced garlic to the skillet with the cooked ground beef. Stir well and cook for about 1 minute, or until the garlic is fragrant and lightly golden.

Combine the Sauce Ingredients: Stir in the brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and a pinch of red pepper flakes to the skillet. Increase the heat slightly and let it simmer for about 3-4 minutes.

Thicken the Sauce: In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Pour this into your simmering sauce, stirring constantly for about 2-3 minutes.

Toss in the Noodles: Gently add the cooked linguine back into the skillet with the thickened sauce. Toss the noodles well using tongs or a fork.

Serve and Garnish: Serve the Mongolian Ground Beef Noodles hot, garnished with freshly sliced green onions.