Garlic Scape Beef Satay with Garlic Scape Satay Dip
Recipe GLPRf02d4ed8497af8
Tender beef skewers infused with aromatic garlic scape marinade, grilled to perfection and served with a vibrant garlic scape-based dipping sauce. Fresh ginger, cilantro, and mint create a bright Southeast Asian flavor profile that's naturally low in carbs and sugar.
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Ingredients
6 scapes garlic scapes
½ inch piece fresh ginger, peeled
1 lime lime juice
handful fresh cilantro leaves
10 leaves fresh mint leaves
a few fresh Thai basil leaves (optional)
¼ cup soy sauce
3 tablespoons sesame oil
1 pound beef round, cut into evenly-sized pieces
Directions
Trim the garlic scapes of any tough bottom portions. Roughly chop 4 scapes and reserve the remaining 2 whole scapes for grilling with the meat.
Combine the 4 chopped garlic scapes, ginger, lime juice, cilantro, mint, Thai basil if using, soy sauce, and sesame oil in a blender or food processor. Blend until smooth, creating a fragrant marinade and dip base.
Divide the garlic scape mixture into two portions: reserve half for the dipping sauce and transfer the other half to a bowl with the beef pieces. Toss the beef until evenly coated. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
Soak wooden skewers in water for 20 minutes. Thread the marinated beef pieces onto the skewers, dividing evenly among them. Place the 2 reserved whole garlic scapes on a separate skewer.
Heat a grill or grill pan to medium-high heat. Grill the beef skewers for 8 to 10 minutes, turning occasionally, until the internal temperature reaches 145F for medium-rare doneness. Grill the garlic scape skewer alongside for 4 to 5 minutes until lightly charred and tender.
Transfer the cooked skewers to a serving platter. Serve the reserved garlic scape sauce on the side as a dipping sauce, alongside the grilled garlic scapes.
