1 lb Boneless beef sirloin steak
-3/4" to 1" thick
1/4 c  Soy sauce
1/4 c  Dry sherry
2 tb Sesame oil
1/4 c  Green onion; sliced
2    Cloves garlic; minced
2 tb Brown sugar
1 ts Ground ginger
1 ts Red pepper flakes
1/2 c  Crunchy peanut butter
3/4 c  Water

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 Tbl 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 briquets 2 minutes. Turn and cook 2
miutes longer. Serve beef strips with sauce. NOTE: Assembled kabobs may be
refrigerated, covered, 1 to 2 hours before grilling.