Yunnan Gan Ba (云南干巴)

Gan ba is the pride of Yunnan's highland herders — lean beef from free-ranging cattle salted, pressed and air-dried for weeks before being grilled or pan-fried to a deeply savoury, slightly chewy perfection. Among the Yi, Bai, and Naxi peoples it is festival food, torn by hand and eaten with wild mountain herbs.

Serves: 4

Ingredients

• 500g (1 lb 2 oz) Yunnan-style dry-cured beef (or substitute biltong or quality beef jerky), sliced 5mm thick
• 2 tbsp (30ml) rapeseed oil
• 1 tsp (3g) ground Sichuan pepper
• 1 tsp (3g) chilli flakes

Dipping sauce:

• 4 cloves garlic, minced
• 3 tbsp (45ml) light soy sauce
• 1 tbsp (15ml) Chinkiang black vinegar
• 1 tsp (5ml) sesame oil
• 1 small bunch fresh coriander (cilantro), roughly chopped
• 2 spring onions, finely sliced
• 1 fresh red chilli, finely sliced
• Juice of ½ lime

Instructions

1. Prepare the grill or a dry cast-iron skillet over high heat until very hot, about 3–4 minutes.
2. Brush the dry-cured beef slices lightly with rapeseed oil and grill or pan-fry for 2–3 minutes per side until the edges caramelise and char lightly. The beef should be fragrant and slightly crisp at the edges.
3. Dust with Sichuan pepper and chilli flakes while still hot.
4. Stir together all dipping sauce ingredients in a small bowl, taste for balance of salt, sour and heat.
5. Arrange the grilled beef on a wooden board. Scatter with extra fresh coriander and serve immediately with the dipping sauce alongside.

Cook's Notes: Authentic Yunnan gan ba is made from the hind leg of highland cattle and dried for 2–4 weeks in cold mountain air. If using commercial biltong, choose a lightly seasoned variety so the dipping sauce flavours can shine. The dish is traditionally torn apart by hand at the table.