Bring a large pot of water to a boil and cook the spaghetti according to the directions. Approximately 10 minutes. Reserve 1/4 cup of pasta water to use at the end of the recipe. Drain the pasta.
12 oz. spaghetti noodles, 1/4 cup reserved pasta water
Make a cornstarch slurry by mixing the water and cornstarch together. Set aside
2 tbsps. water, 1 tbsp. cornstarch
After the spaghetti is made use the same pot to add the ground beef, sesame oil and garlic. Cook for 6-8 minutes or until the meat is no longer pink. Drain any fat if needed.
1 lb. ground beef (93% lean), 1 tbsp. sesame oil, 5 garlic cloves, minced
Add the tomato paste and ginger to the pot. Cook for 3 minutes.
1 tbsp. tomato paste, 1 tbsp. minced fresh ginger
Add the soy sauce, honey, beef broth, hoisin sauce, red pepper flakes, black pepper and salt. Mix until combined.
1/2 cup low-sodium soy sauce, 1/4 cup honey, 1/4 cup low-sodium beef broth, 3 tbsps. hoisin sauce, 1/2 tsp. red pepper flakes, 1/2 tsp. black pepper, 1/8 tsp. kosher salt
Add the cornstarch slurry. Stir until combined and the sauce gets thick.
To the pot add the pasta and pasta water. Continue cooking until the spaghetti is coated and the sauce is thick.
Remove from the heat and top with green onions and sesame seeds.
3 green onions, chopped (green parts only), 1 tbsp. sesame seeds