Some books recommend not frying your food as it changes the chemical composition of the food in a way that makes it more difficult to digest. I compromise: when frying onions for example, I put in a tablespoon full of oil with my chopped onions, add just enough water to cover the base of the frying pan and give it a stir every once in a while. I cook this mixture at medium temperature, until the onions are soft and most of the water has evaporated (having steamed the onions); the fat will make sure the onions don’t stick to the pan.
Now add whatever else goes into your dish, add more water.
I don’t leave the onions frying once the water has evaporated. If they are not done yet, I add more water.
You can “steamfry” anything like this, including meat.