Mmmmmmm.......Ruth Chris serves the dish w/ a sweet-hot sauce w/ Asian notes. You might try this:
Cook/slightly brown a min 3 tb heated veg oil, tsp minced ginger, chp scallion. Add 1/2 c chix broth, 3 tb soy sauce, 2 tb br/sugar, tsp chili powder, 1/4 tsp red pepper flakes. At the boil, add cornstarch/sherry roux; stir/slightly thicken.
thanks.. funny just saw a similar sauce on FB with one of the pictorial recipes.. It started with honey for the sauce instead of brown sugar. Used a bit of ACV. The cornstarch added with all ingredients initially & whipped. No roux. Then heated slowly. It is fun experimenting with oriental/indian sauces.
My favorite one to date has brown sugar; soy sauce; fresh ginger; veggie broth; coconut oil; sea salt; touch turmeric; Ginger brandy; minced hot peppers of choice and minced sweet onion.Garnish with sesame seeds. Next time Im going to try a tad of ACV and sub the honey for brown sugar. I like your idea of the red pepper flakes.