Cook the pasta

• Bring a saucepan of salted water to the boil and cook the tagliatelle until just shy of al dente.
• Drain, reserving a little of the cooking water.

Brown the beef

• Heat the cooking oil in a large frying pan over high heat.
• Add the minced beef and fry until browned, breaking it up with a spoon.

Add the aromatics and spices

• Add the diced onion and cook until softened.
• Stir in the minced garlic, grated ginger, cumin, paprika, oregano, all-purpose seasoning and black pepper.

Build the sauce

• Pour in the soy sauce, hoisin sauce and beef stock, then stir in the brown sugar.
• Bring to a simmer and let it reduce slightly.

Thicken and combine

• Stir in the cornflour slurry and simmer until the sauce thickens.
• Add the cooked tagliatelle and toss to coat, loosening with a splash of pasta water if needed.

Finish and serve

• Scatter over the sliced spring onions.
• Add chilli flakes or chilli oil if you like and serve hot.