Add 1 cup of jasmine rice and 2 cups of water to a medium pot over high heat or to an instant pot. On the stovetop, bring the water to a boil then reduce to a simmer and let sit covered for 15 minutes. In the instant pot, cook on the rice setting then do a quick release.
While the rice is cooking, halve, peel and finely chop the shallot. Peel and mince the ginger. Add the shallot and ginger to a pan with a large drizzle of olive oil over medium heat. Saute for 3-4 minutes or until aromatic.
Add the beef to the shallot and ginger and cook until browned, about 10 minutes.
Add the soy, hoisin, and fish sauce to the beef and cook for 1-2 more minutes until thickened then remove from heat.
Peel the carrots then cut the carrot and zucchini into thin ribbon strips using a vegetable peeler. The vegetable ribbons can then be sautéed over medium heat for 2-3 minutes in soy sauce, or quick pickled in white wine vinegar for 20 minutes or while the beef is cooking.
Thinly slice the green onions. Add a serving of rice to each bowl, then top with the beef and a side of carrots and zucchini. Top with sesame seeds and green onion.