By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
162 cal · 60 min
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.
Comments
Garlic scapes are a genuine local find at Charlotte farmers markets (April through June, primarily) and Harris Teeter's specialty section, making this a seasonal gem when they appear; outside that window, you'll need a special trip or accept substitution with garlic. Thai basil poses a real sourcing challenge—it's not standard at Food Lion or Walmart, but Harris Teeter's produce section and Asian markets (like those on Central Avenue) carry it, and that second stop adds time and cost to a weeknight. The 60-minute time understates prep: marinating beef, making two separate dips, and skewering easily run 75–90 minutes plus grill time. At roughly $3.50–4.00 per serving for quality beef and multiple Asian aromatics, it's not budget cooking, but the result is restaurant-quality and leftovers reheat well if kept in the fridge.
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