Heat a large skillet over medium-high heat for about 2 minutes. Add in the ground beef and cook for 5-7 minutes, breaking it apart as it browns. Once browned, drain any excess fat.

Reduce heat to medium and stir in the soy sauce, sesame oil, gochujang, minced garlic, grated ginger, erythritol, and rice vinegar. Allow to simmer for 3-5 minutes until the sauce thickens. Season with salt and pepper to taste.

In a mixing bowl, combine sliced cucumber, chopped green onions, and sesame seeds. Toss gently to combine.

To plate, spoon spicy beef over cucumber salad and garnish with additional sesame seeds and chopped green onions. Serve immediately.