- To make this dish, start by preparing the beef. Heat a large skillet, on the stove, over medium-high heat. Once the skillet is hot, add in the beef. 
- Sauté the ground beef until it's browned and no longer pink. 
- Then, add in the mashed garlic and sauté them together for another minute. 
- Next, add in the soy sauce, coconut sugar, beef broth, hoisin sauce, ground ginger, ground black pepper, and crushed red pepper flakes. Stir them well to combine. 
- Next, prepare a slurry. Add the arrowroot starch or cornstarch to a bowl, alongside the water, and whisk to combine. 
- Add the slurry to the skillet with the beef, and bring it to a gentle simmer until the sauce begins to thicken.  
- Once the sauce has thickened to your liking, remove the skillet from the heat and set it aside. 
- Next, prepare the noodles. Cook the glass noodles according to the package instructions, being sure to stir them frequently so that they don't clump together. 
- Drain and rinse the noodles under cold water after they finish cooking. 
- Finally, add the noodles to the skillet with the beef and toss until they're fully incorporated. Garnish with sliced green onions and sesame seeds, if desired, then serve and enjoy!