Step 1

For the marinade: Whisk the oyster sauce, soy sauce, honey, sherry, 2 tablespoons vegetable oil, the vinegar, ginger and garlic in a large bowl. Remove 1/4 cup of the marinade and set aside for brushing.

Step 2

Add the beef to the remaining marinade and toss to coat. Refrigerate for at least 30 minutes and up to 2 hours.

Step 3

Combine the rice and 3 cups water in a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook 15 minutes. Remove from the heat and set aside, covered, for 10 more minutes. Fluff the rice with a fork and set aside.

Step 4

Meanwhile, soak 12 wooden skewers in water for at least 20 minutes. Preheat a grill or grill pan to medium. Toss the eggplant and bell peppers in a large bowl with the remaining 1 tablespoon vegetable oil. Thread the beef, eggplant and bell peppers onto the skewers, alternating ingredients.

Step 5

Oil the grill grates. Grill the kebabs in two batches until charred on the bottom and the kebabs release easily from the grill, 5 to 6 minutes. Turn the kebabs and brush with the reserved marinade. Continue to grill, moving the kebabs around as needed, until the vegetables are tender and the beef is medium rare, 3 to 4 minutes. Serve with the rice.