Cook the linguine

• Bring a large pot of salted water to a boil.
• Add the linguine and cook until al dente.
• Drain and set aside.

Brown the beef with the aromatics and sauce

• Heat the oil in a large pan over medium heat.
• Add the ground beef and mash into small pieces.
• When almost cooked through, add the garlic, ginger, maple syrup, soy sauce, hoisin, beef broth and red pepper flakes, stirring well.

Thicken the sauce

• Whisk the arrowroot starch and water in a small bowl to form a slurry.
• Pour the slurry into the pan and mix well.
• Cook until the sauce begins to thicken.

Toss and serve

• Add the linguine to the pan and toss everything to coat well.
• Serve garnished with green onions and chili crisp.