Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         beef sirloin steak -- boneless
                        -- cut 3/4" to 1" thick
     1/4  cup           soy sauce
     1/4  cup           dry sherry
   2      tablespoons   sesame oil
     1/4  cup           green onion -- sliced
   2      cloves        garlic -- minced
   2      tablespoons   brown sugar
   1      teaspoon      ground ginger
   1      teaspoon      Asian chile sauce -- to taste
     1/2  cup           crunchy peanut butter
     3/4  cup           water

Preparation:

Place steak in freezer 30 minutes to firm; slice into 1/4" thick strips. In shallow glass dish, combine soy sauce, sherry, sesame oil, onion, garlic, sugar, ginger and 1/2 tsp of the red pepper flakes. Add beef strips; turn to coat with marinade. Cover and refrigerate 2 to 4 hours. Soak twenty-four 8" bamboo skewers in water for 20 minutes. Drain beef; reserve 2 tbs marinade. Thread beef strips, accordion-style, on skewers. Meanwhile, in small saucepan, combine reserved marinade, remaining 1/2 tsp red pepper flakes, the peanut butter and water. Heat over low heat 8 to 10 minutes or until sauce is thick and warm (add more water if necessary). Grill kabobs, on uncovered grill, over medium-hot briquettes 2 minutes. Turn and cook 2 minutes longer. Serve beef strips with sauce. NOTE: Assembled satay may be refrigerated, covered, 1 to 2 hours before grilling.