Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish.
For marinade, in a small bowl combine soy sauce, sesame oil, green onion, sugar, sherry (if desired), garlic, the 1/2 teaspoon sesame seeds, and the crushed red pepper. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain meat, discarding marinade.
For a charcoal grill, grill meat on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes for medium-rare (145 degrees F) or 18 to 22 minutes for medium (160 degrees F), turning once halfway through grilling. While the meat is grilling, add sweet pepper quarters to grill. Grill for 4 to 5 minutes or until lightly charred, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place meat, then sweet pepper quarters, on grill rack over heat. Cover and grill as above.) Cut meat and sweet pepper quarters into 1-inch pieces.
Meanwhile, in a small saucepan cook pea pods in a small amount of boiling water for 2 to 4 minutes or until crisp-tender; drain.
To serve, thread meat pieces, sweet pepper pieces, and pea pods onto wooden skewers. Sprinkle with additional sesame seeds and serve with lime halves.