Begin by boiling a large pot of salted water. Once it reaches a rolling boil, add spaghetti and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain the noodles and set aside in a colander.

In a large skillet, pour in a tablespoon each of olive oil and sesame oil. Heat over medium heat for about 1 minute until the oils shimmer.

Add minced garlic and freshly grated ginger to the heated oils. Sauté for 30 seconds until fragrant.

Crumble the ground beef into the skillet, cooking it for about 5-7 minutes until browned and fully cooked. Drain any excess fat.

Stir in the julienned carrots and sliced red bell pepper, sautéing for about 3-4 minutes until tender.

Pour in the soy sauce, hoisin sauce, brown sugar, crushed red pepper flakes, and water or broth. Stir well and let simmer for about 2 minutes.

Toss the drained spaghetti into the skillet, mixing thoroughly with the beef and sauce. Cook for another 2-3 minutes until heated through.

Transfer to serving plates, garnishing with sliced green onions and sesame seeds.