Instructions: To make sauce: In a small saucepan, stir together the bean or hoisin sauce, garlic, sugar, salt, oil and peanut butter. Stir in the 1/2 cup water. Cook over medium heat for 3 minutes. Let cool.

To make satay: Pat the meat dry with paper towels. In a small bowl, combine the soy sauce, ginger, brown sugar, salt and pepper to make a marinade. Put the meat in the marinade, turning once to coat both sides, and marinate in the refrigerator for 30 to 60 minutes. Heat the grill or broiler.

Thread each piece of meat onto an individual bamboo or metal skewer, as if you were basting a hem, and grill over hot coals until the meat is medium-rare, about 1 1/2 minutes a side. Serve on a plate garnished with the cilantro sprigs, accompanied by a small bowl of the dipping sauce, garnished with the chopped peanuts.

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