Cook the linguine according to package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, brown the ground beef until no longer pink, breaking it into small pieces as it cooks. Drain any excess grease.
Add minced garlic to the skillet with the beef and sauté for about 1 minute until fragrant.
In a bowl, combine brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, and black pepper. Stir well to mix.
Pour the sauce mixture into the skillet with the beef and bring to a simmer.
Mix the cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Stir this into the skillet to thicken the sauce. Continue cooking for 2-3 minutes until the sauce is thickened and glossy.
Toss the cooked linguine in the skillet with the beef and sauce until evenly coated.
Serve hot, garnished with sliced green onions.