In a large zipper-topped plastic bag, combine cumin, half of the garlic, the salt, pepper, and bell pepper. Add steak strips to the bag and shake well to coat.
Heat the olive oil in a deep skillet over medium heat; add contents of bag and cook for 5 to 7 minutes or until steak strips are browned.
Add broth and water; bring to a boil then reduce heat to low and simmer for 10 minutes or until steak has reached desired level of doneness.
Meanwhile, in a small bowl, combine remaining garlic with tomato, red onion, jalapeno, lime juice and cilantro. Serve steak strips topped with Pico de Gallo as soon as they are cooked through