Heat the skillet over medium-high heat and add the oil, soon as it shimmers, add the sliced beef, spreading it into an even layer. Let it sear without stirring for about 2 minutes until it begins to brown on the bottom.
Use a wooden spoon or spatula to break the beef into smaller pieces, stirring to coat with the rendered fat. Cook for another 3-4 minutes until the beef is browned and starts to release juices.
Add the minced garlic, cumin, and chopped onion to the pan. Stir constantly for about 30 seconds until the garlic becomes fragrant and aromatic.
Pour in the beef broth to deglaze the pan, scraping up any browned bits stuck to the bottom. Let it simmer gently, allowing the flavors to meld and the beef to become tender, about 8-10 minutes.
Taste and season with salt and pepper as desired. The mixture should be slightly saucy with tender, shredded pieces of beef.
Remove from heat and let rest for a minute. Serve warm, perhaps over rice or with tortillas, enjoying the tender, flavorful Carne Picada.
