Mix the vinegar, salt, sugar, and water in a small saucepan. Cook over low heat until sugar is dissolved.

Place the carrot and daikon in a container or jar and pour the pickling liquid on top. Refrigerate until ready to use.

Heat a medium saucepan over high heat. Spray with oil, then sauté mushrooms for seven minutes, until the water has released and they begin to brown. Season lightly with salt. Remove from the pan and set aside.

Return pan to the heat and add the ground beef in an even layer. Allow the beef to brown for three to five minutes before breaking it up. Continue to cook until fully cooked and edges are nicely browned. Add soy sauce, silan, garlic, and sesame oil. Cook until lightly reduced, about five more minutes. Remove from heat.

Place mixed greens in a bowl. Add mushrooms, quick-pickled veggies, cucumber, scallions, and beef.

Combine dressing ingredients in a separate bowl and dress.

Garnish with sesame seeds and serve.