Pepper Beef Stir Fry

I found this recipe on La Choy's website. The guys thought it sounded weird when they saw the ketchup but once they tried it they loved it.

Ingredients:
2 tablespoons Pure Wesson® Vegetable Oil, divided
1 large red bell pepper, chopped into large chunks
1 medium onion, chopped into large chunks
1 pound boneless beef sirloin, cut across grain into 2 x 1/2-inch strips
4 cloves garlic, finely chopped
1 can (8 oz each) La Choy® Bamboo Shoots, drained
1/3 cup La Choy® Soy Sauce (Note: La Choy soy sauce is GF or you can use San-J Organic Wheat Free Tamari)
1 tablespoon firmly packed brown sugar
2 tablespoons Hunt's® Ketchup
1 tablespoon cornstarch
1 tablespoon water
Chow Mein Noodles, optional (Note: Nate uses Grandma Ferdon's Brown Rice Chow Mein Noodles)

Directions:
1. Heat 1 tablespoon of the oil in large skillet or wok over high heat. Cook and stir red bell pepper and onion about 2 minutes or until crisp-tender. Remove from skillet; set aside.
2. Pour the remaining 1 tablespoon oil into skillet. Cook and stir beef and garlic about 2 minutes until browned. Add bamboo shoots and cooked vegetables back to skillet.
3. Whisk together soy sauce, brown sugar and ketchup in small bowl. Add to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens, stirring occasionally, about 1 minute. Serve with chow mein noodles, if desired.
Serves 4