Garlic Scape Beef Satay with Garlic Scape Satay Dip

April 18, 2012
Photo by James Ransom
Author Notes

A few years ago, for the first time, I noticed vendors at the local farmers market selling garlic scapes. I had heard of scapes, but never used them and as I am intrigued by anything garlic related, I bought a bunch. With my first purchase, I made a pesto—just puréed scapes with olive oil, lemon juice and parmesan cheese (I just Googled a recipe). I used it on pasta, on a pizza and on some toasted bread with a fried egg on top and it was delicious. I picked up the next round intending to do the same thing, put holding those scapes, feeling the woody ends and craving Asian food, I figured maybe I could whip up something special and unique. And I must say I was inordinately pleased with myself. —TheRunawaySpoon

Test Kitchen Notes

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. —Annie "Smalls"

  • Prep time 3 hours
  • Cook time 10 minutes
  • Makes 6 skewers
  • For the garlic scape satay
  • 1 bunch garlic scapes (about 6 scapes)
  • 1/2 inch piece fresh ginger, peeled
  • 1 lime, juiced
  • 1 handful cilantro leaves
  • 10 mint leaves
  • 3 Thai basil leaves (optional)
  • 1/4 cup soy sauce
  • 3 tablespoons sesame oil
  • 1 pound beef round, cut into evenly sized pieces
  • For the 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
In This Recipe
  1. For the garlic scape satay
  2. Make scape skewers by cutting the woody ends off of six scapes. Cut the ends into sharp points. Set aside.
  3. 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.
  4. 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
  1. For the garlic scape satay sauce
  2. 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/
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