2 new Gordon Ramsay recipes that take 10 minutes or less: Blackened steak with kimchi rice, bang bang cauliflower

Celebrity chef Gordon Ramsay is well known for his culinary adventures around the globe, critiques of home cooks on social media and speedy supper ideas on YouTube.

His latest cookbook, "Ramsay in 10: Delicious Recipes Made in a Flash," draws inspiration from the latter with a focus on fine food made fast and 100 new recipes that each clock in around 10 minutes.

'When I'm shooting Ramsay in 10, I'm genuinely full of excitement and energy because I get to show everyone how to really cook with confidence," he said in the book's description. "It doesn't matter if it takes you 10 minutes, 12 minutes or even 15 minutes, to me, it's about sharing my 25 years of knowledge, expertise and hands-on experience, to make everyone feel like better, happier cooks."

Ramsay shared two of the recipes with "Good Morning America" including one vegan, dairy-free and gluten-free option as well as a seared steak with a simple, flavorful side.

Check out his recipes below to recreate them at home.

Bang Bang Cauliflower

Serves 4

"Something happens to cauliflower when you stir-fry or roast it at high temperatures – it becomes nutty and sweet as it caramelizes and seems like a different vegetable from its boiled or steamed cousins. I’ve borrowed the sauce here from bang bang chicken, a Chinese dish from Sichuan province, which has been much adulterated in the US. It should be sweet and hot, wherever it’s from," Ramsay wrote in the book alongside this recipe.

1/2 head of cauliflower, cut into florets (flowerets), tender leaves (if any) reserved
1 heapedtablespoon rice flour
2 tablespoon vegetable oil
1/2 small red onion
3/4 to 1 1/4 inch piece of fresh ginger
2 garlic cloves
2 tablespoon sesame oil
Small handful coriander (cilantro) leaves
For the bang bang sauce
2 tablespoons maple syrup or agave syrup
2 tablespoons Cholula or sriracha hot sauce
4 tablespoons sweet chili sauce

Directions

Start by making the bang bang sauce: put all the ingredients for it into a bowl and stir until fully combined. Set aside until needed.

Toss the cauliflower florets in the rice flour.

Place a wok over high heat and add the vegetable oil. When hot, add the cauliflower florets and stir-fry for 3 minutes. Add the reserved cauliflower leaves (if any) and stir-fry for another 3–4 minutes.

Meanwhile, peel and slice the onion; peel the ginger and cut it into small strips; peel and crush (mince) the garlic.

Place a small saucepan over medium heat and add the sesame oil. When hot, add the onion, garlic and ginger and cook, stirring occasionally for 2 minutes, until soft.

Remove the pan from the heat and stir in the bang bang sauce.

Pour the onion mixture into the wok and stir until the cauliflower is fully coated. Pour the cauliflower into a serving dish, sprinkle with the coriander leaves and serve with boiled rice and green vegetables.

Blackened Steak with Kimchi Fried Rice and Pickled Radish

Serves 2

"Bavette steak, or flank steak as it is known in America, comes from a well-used part of the cow, so has quite a different texture from more premium steak cuts, such as ribeye and sirloin," Ramsay explains in the book. "Since it has more connective tissue (and therefore more flavor), it needs to be cooked quickly over a high heat, as here, or braised much more slowly at a lower temperature. When slicing it, always remember to cut across the grain to maximize tenderness."

Ingredients
1 tablespoon hoisin sauce
1 tablespoon soy sauce or tamari
2 x 175g (6 ounces) bavette (flank) steaks
Vegetable oil, for frying
140 grams (scant 1 cup) kimchi, from a jar, plus 1 tablespoon of the juice
250 grams (1 1/3 cups) cooked jasmine or basmati rice
2 spring onions (scallions)
2 eggs
6 breakfast radishes or 5cm (2 inch) piece of daikon radish
2 tablespoons black sesame seeds or nigella seeds
1 taspoon chopped chili, from a jar
Sea salt and freshly ground black pepper

Directions

Place a griddle (grill) pan or frying pan (skillet) over a high heat.

Put the hoisin and soy sauce into a bowl and mix together. Add the steak and stir to coat.

When the griddle or frying pan is smoking hot, drizzle over a little oil and cook the steaks for 2 to 3 minutes.

Meanwhile, place a large, non-stick frying pan over a medium heat and add a little oil. While the oil is heating, roughly chop the kimchi, then add it to the pan. Add the rice and stir to combine.

Slice the spring onions, reserving the green tops for serving, and add to the pan with the rice and kimchi.

Flip the steaks over and cook for a further 2–3 minutes.

Place a second non-stick frying pan over a medium heat and add a little oil. When hot, crack in the eggs and fry for 2 minutes, until the whites are firm and beginning to crisp around the edges.

Finely grate the radishes into a bowl. Season with salt, then stir in the kimchi juice.

Divide the hot rice between two bowls. Put a fried egg on top and sprinkle with the sesame seeds, followed by salt and pepper. Finely slice the steaks across the grain and place alongside the rice.

Sprinkle over the chopped chili and reserved spring onion greens before serving with the radish salad on the side.

Excerpted from RAMSAY IN 10: Delicious Recipes Made in a Flash. Copyright © 2021 by Gordon Ramsay. Reprinted with permission of Grand Central Publishing. All rights reserved.