Sourgrass, or Oxalis, is a fascinating wild plant that's widely available in many regions. Known for its tangy, lemon-like flavor due to the oxalic acid in its leaves, sourgrass is a versatile ingredient that brings a unique zest to dishes. Beyond its delightful taste, sourgrass is packed with vitamin C and antioxidants, making it a healthy addition to any meal.

Identifying Sourgrass

Recognizing sourgrass is straightforward if you know its key characteristics:

• Leaves: The plant features trifoliate leaves, with each stem bearing three heart-shaped leaflets, much like clover.

• Flowers: Sourgrass blooms small, yellow flowers with five petals, typically grouped in clusters.

• Stems: Its stems are often reddish and succulent, adding to its distinctive look.

• Taste: To confirm you’ve found sourgrass, taste a small leaf. It should have a bright, tangy flavor reminiscent of lemon.

About the Recipe

Tender slices of beef and an assortment of colorful vegetables are stir-fried to perfection in a flavorful sauce. The addition of sourgrass adds a tangy and refreshing twist to this classic stir-fry recipe, enhancing its overall flavor profile. This dish is quick and easy to prepare, making it perfect for busy weeknights when you want a satisfying meal that's bursting with flavor.

Ingredients

• 1 lb (450g) flank steak or sirloin steak, thinly sliced against the grain

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon hoisin sauce

• 2 teaspoons cornstarch

• 2 tablespoons vegetable oil, divided

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• 1 onion, thinly sliced

• 1 bell pepper, thinly sliced

• 1 cup broccoli florets

• 1/4 cup sourgrass leaves, washed and chopped

• Salt and pepper to taste

• Cooked rice or noodles, for serving

Instructions

1. Marinate Beef: In a bowl, combine thinly sliced beef with soy sauce, oyster sauce, hoisin sauce, and cornstarch. Mix well to coat evenly. Set aside to marinate for 15-20 minutes.

2. Combine Sauce Ingredients: In a small bowl, mix 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of hoisin sauce. Set aside.

3. Stir-fry Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add marinated beef to the hot skillet and stir-fry for 2-3 minutes until browned and cooked through. Remove beef from the skillet and set aside.

4. Sauté Garlic and Ginger: In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and ginger, and stir-fry for 30 seconds until fragrant.

5. Stir-fry Vegetables: Add thinly sliced onion, bell pepper, and broccoli florets to skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.

6. Combine Beef with Vegetables: Return cooked beef to skillet with vegetables.

7. Add Sauce: Pour prepared stir-fry sauce over beef and vegetables.

8. Add Sourgrass: Add chopped sourgrass leaves to skillet and toss everything until evenly coated.

9. Season to Taste: Taste stir-fry and season with salt and pepper if needed.

10. Garnish and Serve: Serve hot over cooked rice or noodles. Garnish with additional chopped sourgrass leaves, if desired.

Join Our Foraging Classes & Explore More

Interested in exploring more wild plants like sourgrass? Join one of our foraging classes at forageSF to learn more about identifying and using wild edibles. You can also enhance your culinary skills with The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.

Join our foraging class and consider buying the book for further inspiration!