Begin by bringing a large pot of salted water to a boil. Add your choice of pasta, such as fettuccine, and cook according to the package instructions for about 8-10 minutes until al dente. Reserve a cup of pasta water, then drain the pasta and set aside.

While the pasta cooks, mince the garlic and grate the ginger. Wash and cut your broccoli into bite-sized florets.

In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, water, cornstarch, and sesame oil.

Heat cooking oil in a large skillet over medium-high heat, then add ground beef. Cook for about 4-5 minutes until browned. Drain excess fat.

Add minced garlic and grated ginger to the skillet. Stir-fry for about 30 seconds until fragrant.

Add broccoli florets and 1/4 cup of water to the skillet. Cover and steam for 2-3 minutes until bright green and tender-crisp.

Pour in the sauce mixture over the beef and broccoli. Cook for an additional 2-3 minutes until the sauce thickens.

Add the cooked pasta to the skillet, tossing gently to coat with the sauce. Add reserved pasta water if needed, and cook for an additional minute.