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In Sichuan cooking, there is a method known as dry frying, which involves cooking meat or vegetables over medium heat for a longer period of time than stir-frying, until the ingredients become crispy on the outside but still tender on the inside. Beef is one of the most popular meats to dry fry, while Dry-Fried Green Beans is one of Sichuan's most well-known vegetable dishes. This dry-fried beef recipe calls for 8 minutes of frying time. After the beef has cooked, it will look a little like beef jerky, but the taste is actually remarkably succulent. Dry frying also concentrates the flavor of the beef and doesn't result in too much excess oil in the finished dish. Here, the sliced bell pepper provides a crunchy, colorful contrast to the beef. serves 4 as part of a multicourse meal sauce