I am a Sous Chef at a Vietnamese French restaurant and an planning in reintroducing a fusion classic as a speciak, Bo luc lac, or Shaky beef. I did it before to some mild success using filet mignon tips. It was served over a watercress salad with a lime-fish sauce vinagrette, and the beef was cooked in a light soy-vinagrette. It was very tender (although difficult to cook to perfect temp in a wok since they are small cubes...either ended up over or undercooking them in some test runs, ended up managing to get through), but I wasn't too happy with the flavor. I seasoned with salt, pepper, and garlic powder, and both sauces (for the beef and salad) were perfect to me. The filet lacked that beefy flavor I really want, so I am going to test out some rib eye.
Now, the dish is served with the meat cubed up into approx 1/2". The filet I got was of choice grade, but the supplier is much too far, so I have been slowly but surely getting most of my supplies from a restaurant depot located a few miles away, only problem is that the rib eye is only select grade, they don't even carry any choice grade rib eye. Would this affect the flavor of the meat tremendously? Would most people be able to discern the quality difference from a USDA choice and USDA select beef, especially stir fried rib eye?
Thanks for all advice!