Note: the beef needs to marinate. Make the marinade the night before and let beef marinate overnight, or make the marinade in the morning and let beef marinate in the fridge all day long. Your best bet is to make the Dipping sauce first, so it’s ready to go when you take the satay off the grill.
Make the Satay
Make scape skewers by cutting the woody ends off of six scapes. Cut the ends into sharp points. Set aside.
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.
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.
Make the Dipping Sauce