Dry-frying beef is a process of immersing food in a dry pot containing frenzied oil, which cooks the food quickly, producing a crispy exterior over a tender and moist interior. When dry-frying beef, it is finest to use smaller pieces of beef such as strips or cubes rather than whole cuts for ease in handling and superior results. Large beef cuts are difficult to handle, which increases safety concerns when cooking with hot oil. Beef chunks can be covered with a seasoned crumb coating, a dry rub, or cooked as is. Any cooking oil can be used for dry-frying beef as long as it does not smoke or burn at temperatures that may reach as high as 375 degrease. Oil low in saturated fat is best to use for the reason that the beef will soak up a small quantity of oil while it cooks. Beef can be breaded and seasoned while the oil is heating. The beef should be as dry as possible before it enters the hot oil. After the beef enters the hot oil, the temperature of the oil may drop slightly, so it may be necessary to increase the heat for a short time to return the oil to the right warmth.