Origami Fold Beef Appetizer (Print out)

Thin beef slices folded into geometric shapes, enhanced with a flavorful marinade and fresh garnishes.

# What You'll Need:

→ Beef

01 - 10.5 oz beef carpaccio or very thinly sliced roast beef

→ Marinade

02 - 2 tbsp extra virgin olive oil
03 - 1 tbsp gluten-free soy sauce
04 - 2 tsp lemon juice
05 - 1 tsp Dijon mustard
06 - 1/2 tsp freshly ground black pepper
07 - 1/4 tsp sea salt

→ Garnishes

08 - 1.4 oz baby arugula
09 - 2 tbsp toasted sesame seeds
10 - 1 tbsp finely chopped chives
11 - 1.75 oz shaved Parmesan cheese

# How to Make It:

01 - In a small bowl, whisk together olive oil, soy sauce, lemon juice, Dijon mustard, black pepper, and sea salt until well combined.
02 - Lay beef slices flat on a clean surface and brush lightly with the marinade, reserving some for drizzling later.
03 - Carefully fold each beef slice into geometric forms such as triangles, squares, or origami-style fans, applying gentle pressure to maintain shape; secure with chive stems or cocktail picks if necessary.
04 - Place folded beef pieces on a serving platter lined with baby arugula, then sprinkle with toasted sesame seeds, chopped chives, and shaved Parmesan.
05 - Drizzle remaining marinade over the arranged beef just before serving to enhance flavor.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it actually takes less time than setting the table.
  • Raw beef sliced this thin becomes tender and almost melts on your tongue, no cooking required.
  • The folding becomes meditative once you get the rhythm—your hands remember what your mind forgets to worry about.
02 -
  • Cold beef is patient beef—keep everything chilled until the moment before serving, or your folds will soften and your presentation will wilt.
  • The fold matters less than the confidence; even imperfect folds look intentional once they're on the plate with the right garnish around them.
03 -
  • Ask your butcher to slice the beef on their deli slicer—it's thinner and more consistent than anything you can do by hand, and it costs almost nothing.
  • Toast your own sesame seeds thirty seconds before using them; the warm nuttiness is the difference between adequate and 'what is that amazing flavor.'
Go back