The floral kick of freshly ground black pepper permeates each bite of this aromatic stir-fry.

Ingredients

• 12 ounces beef tenderloin, trimmed and cut into 1/2-inch-thick x 1-inch-wide x 2 1/2- to 3-inch-long strips
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons kosher salt
• 2 (2-ounce) lemongrass stalks, trimmed and cut into 4-inch pieces
• 1 tablespoon canola oil
• 10 fresh curry leaves
• 1 small red onion, thinly sliced (about 1 3/4 cups)
• 1 (3/4-inch) piece fresh ginger, peeled and crushed
• 2 small fresh green thai chiles, thinly sliced (about 1 1/2 teaspoons)
• 2 tablespoons apple cider vinegar

Directions

1. Stir together beef, pepper, and salt in a large bowl. Let stand, uncovered, at room temperature for 30 minutes.
2. Using back of a chef’s knife or a cleaver, pound lemongrass lightly to bruise; set aside. Heat oil in a large cast-iron or heavy-bottomed skillet over high. Add beef in an even layer; cook until browned, about 2 minutes per side, flipping once. Add lemongrass, curry leaves, onion, ginger, and chiles; cook, stirring often, until onion is tender, 1 minute and 30 seconds to 2 minutes. Stir in vinegar. Remove from heat, and let stand at room temperature 4 minutes before serving.