Since the beef broth, black bean sauce and soy sauce have a high salt content, I advise not to add in any salt to this recipe. Asian soba noodles can be substituted for the spaghetti if desired. Feel free to add in other veggies too.
Cook spaghetti in a 5-6-quart nonstick pot or pan in boiling water until barely tender (about 6-8 minutes) drain and set aside.
In a bowl mix the beef broth with black bean sauce and cornstarch; set aside.
Heat oil in the same pot that was used to boil the spaghetti.
Add in ground beef with minced garlic, dried chili flakes and onion slices; cook until beef is browned, season with black pepper to taste.
Add in the uncooked broccoli florets with drained mushrooms and 1/2 cup water to the beef mixture; cover and cook stirring occasionally until the broccoli is a bright green colour (about 3 minutes, might ntake longer depending on the size of the florets).
Add in beef broth mixture and bring to a boil; cook for 2-4 minutes.
Add in the cooked spaghetti, stir over medium heat until heated through and well coated with the sauce (about 1-2 minutes).