Garlic Scape Beef Satay with Garlic Scape Satay Dip

This fragrant beef skewer is a great menu item for summer grilling. The garlic flavor really shines through and you don’t have to worry about soaking skewers ahead of time. The rich peanut sauce accompanies the beef skewers well but reduce the amount of peanut butter if it seems too thick for your taste.

Makes 6 skewers

Garlic Scape Satay


1 bunch garlic scapes (about 6 scapes)
1/2 inch piece fresh ginger, peeled
Juice of one lime
Handful of cilantro leaves
10 mint leaves
A few Thai basil leaves (optional)
1/4 cup soy sauce
3 tablespoons sesame oil
1 pound beef round, cut into evenly sized pieces

1 – Make scape skewers by cutting the woody ends off of six scapes. Cut the ends into sharp points. Set aside.

2 – Cut three of the scape top pieces (about 8 inches) and the ginger into small pieces and drop in a blender. Add the lime juice, cilantro, mint and basil leaves and the soy sauce. Blend until a paste forms – the scapes are woody, so this takes a little work and scraping down of the sides of the blender. With the blender running, drizzle in the sesame oil and blend until smooth. Pour the marinade into a ziptop bag and add the beef cubes. Seal the bag and shake everything around to coat the beef. Refrigerate for several hours, turning once or twice.

3 – When ready to cook, heat the grill or a grill pan to high heat. Thread the beef onto the scape skewers. If needed, you can cut a small slit in each beef chunk to slide the skewer through. Grill the skewers until the beef is cooked through, about 10 minutes

Garlic Scape Satay Sauce

3 eight-inch pieces garlic scapes
1 1/2 cups creamy peanut butter
1/2 cup coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
3 garlic cloves, minced
1/4 cup fresh chopped cilantro Cut the scapes into small pieces and place in a blender. Add the remaining ingredients and blend until smooth. Serve with Garlic Scape Beef Satay Skewers.