1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.

2. In a large skillet or wok over medium-high heat, add the neutral oil and brown the ground beef, breaking it apart with a spatula. Drain excess fat if needed.

3. Reduce heat to medium and stir in minced garlic and grated ginger. Cook for about 1 minute until fragrant.

4. Add soy sauce, chili oil, brown sugar, and rice vinegar to the pan. Stir to combine and let simmer for 2–3 minutes.

5. Toss in the cooked spaghetti and mix until every strand is coated. Add a splash of pasta water if the sauce is too thick.

6. Turn off the heat and drizzle with sesame oil. Add chopped green onions and sesame seeds, then toss one last time.

7. Serve hot, with extra chili oil or sesame seeds if desired.