Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. In a bowl, combine the soy glaze, vinegar, and cumin-Sichuan sauce.

In a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced white bottoms of the scallions. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Carefully drain off and discard any excess oil. Add the sliced bok choy stems and as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and slightly softened.

Using your hands, carefully separate the rice cakes. To the pan, carefully add the rice cakes and 1 cup of water (or 2 cups for 4 servings). Cook, stirring occasionally, 2 to 4 minutes, or until the rice cakes are tender and most of the liquid has cooked off. Add the sliced bok choy leaves and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined, the sauce is slightly thickened, and the beef is cooked through. Turn off the heat. Serve the finished rice cakes garnished with the sliced green tops of the scallions. Enjoy!