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Heat 1 Tbsp. oil in a large skillet over medium-high. Add ground beef and season with a pinch of salt and black pepper. Use a wooden spoon or metal spatula to flatten beef into the pan and break it into smaller pieces. Cook, undisturbed, until the underside is nicely browned, about 4 minutes. Stir, and continue cooking until cooked through, about 2 to 3 more minutes. Transfer beef to a bowl and reduce heat to medium.Meanwhile, in a small bowl or measuring cup, combine soy sauce, rice vinegar, fish sauce, and Gochujang (or sriracha); mix well. Set aside.
Add another 1 to 2 Tbsp. oil to the pan along with zucchini. Cook, stirring only occasionally, until zucchini is nicely browned and softened, about 7 minutes. Stir in shallots, ginger, and garlic; cook 2 more minutes, until aromatic.
Add beef back to pan along with soy sauce mixture; cook, stirring, until the sauce has reduced to a light glaze, about 2 to 3 minutes. Turn off heat and stir in fresh basil. Serve over rice or in lettuce cups.