Beef and Broccoli Stir-Fry (healthy)

I wanted something that I could whip up really quickly but was still healthy. It took me about 10 minutes to cook and put together after marinating. I want to make this dish again and turn it into an official stir-fry with the corn starch slurry. This is a dish that I would use to teach someone simple cooking techniques because it's quick, satisfying, and uses most of the basic skills needed to cook.

Ingredients: 
5 oz. skirt steak
1 cup broccoli florets
1 clove garlic, minced
1 tsp. ginger, mined
1 tsp. soy sauce
1 green onion, cut into 1/2 inch pieces
1 large basil leaf, diced or julienned
white rice

Marinade:
2  quarter inch slices of ginger
2 cloves of garlic, crushed but kept whole
1/8 cup soy sauce
1/8 cup olive oil
1/2 tsp. sesame oil 
1 tsp. brown sugar
1/2 tsp. siracha 
1 tsp. pepper
1 green onion, roughly chopped

Directions:

1. combine all ingredients for marinade. Place skirt steak into a plastic bag and pour marinade on top. Allow to marinade in the fridge for 30 minutes or up to 4 hours. Place bag in a container in the fridge so if there are any leaks you don't have to clean the whole fridge.

2. Clean broccoli and cut into florets. Blanche broccoli. Mince garlic and ginger and chop herbs.

3. In a saute pan big enough to fit steak, heat 1 tsp. of olive oil over medium high heat. Place steak in pan. Allow to cook for 2 minutes or until browned. Flip and cook for another 2 minutes for medium rare. Remove to a plate and cover with aluminum foil and allow to rest.

4. Add 1 tsp olive oil to another pan over medium low heat. Add garlic and ginger. cook for 1 minute while constantly stirring. Add broccoli florets to pan and cook until heated through, about 2 minutes. Season with a pinch of pepper and 1 tsp. of soy sauce.

5. Slice skirt steak across the grain, into thin strips. Toss beef with broccoli and serve everything over white rice.