Tempeh Satay with Peanut Sauce

I just got this recipe from Dr Agatson's website and wonder (as a tempeh neophyte) how you think itll taste with some of Artie's tempeh instead of moocow:

Beef Satay With Peanut Sauce

Rich and creamy, with just the right touch of spice, peanut sauce is great for perking up tender grilled slices of top round beef. Try this delicious satay for dinner or serve it at an upcoming get-together with friends.

Beef Satay With Peanut Sauce

Makes 4 servings

Prep time: 15 minutes
Start to finish: 15 minutes

Ingredients
Satay
3 garlic cloves, minced
2 tablespoons fresh lime juice
1 tablespoon grated fresh ginger
1⁄2 teaspoon toasted sesame oil
11⁄2 pounds top round beef, trimmed and cut into 3⁄4"-thick slices

Sauce
1⁄4 cup creamy trans fat–free peanut butter
1⁄4 cup water
2 tablespoons low-sodium soy sauce
1 tablespoon plus 11⁄2 teaspoons rice vinegar
2 garlic cloves, minced
1⁄8 teaspoon red pepper flakes

Special equipment
4 (12") skewers

Instructions
For the satay: In a 9" x 13" glass baking dish, combine garlic, lime juice, ginger, and sesame oil. Add beef and turn to coat with marinade. Cover the dish with plastic wrap and marinate beef at room temperature for 20 minutes.

For the sauce: In a medium bowl, whisk together peanut butter, water, soy sauce, vinegar, garlic, and pepper flakes.

Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Thread equal amounts of sliced meat onto 4 skewers. Grill meat 5–7 minutes per side for medium-rare. Serve warm with peanut sauce drizzled evenly over the meat or on the side for dipping.

Nutritional information
360 calories
17 g total fat (4 g sat)
6 g carbohydrate
43 g protein
1 g fiber
460 mg sodium