Using 1 qt oil and 1-1/2 cups each garlic and ginger, heat batches of vegetable stir fry in large skillets or woks for 8-10 minutes or until vegetables are heated through but still crisp. Gently stir while cooking.

 

Add 2-1/4 qts peanut sauce to vegetables and continue cooking for 3 minutes to heat sauce. Toss sauced vegetables with mint; place in steam table pans.

 

Heat remaining 1/2 qt oil and 3/4 cup each garlic and ginger over high heat. Add steak strips and cook 3 to 5 minutes, until meat is seared, while cooking. Serve over vegetable stir fry.