Origami Fold Beef (Printable version)

Thinly sliced beef folded and marinated, topped with arugula, sesame seeds, chives, and Parmesan.

# What you need:

→ Beef

01 - 10.6 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 - 1.8 oz shaved Parmesan cheese

# How to Make It:

01 - Combine olive oil, soy sauce, lemon juice, Dijon mustard, black pepper, and salt in a small bowl; whisk until emulsified.
02 - Lay beef slices flat on a clean surface and brush evenly with marinade, reserving some for final drizzling.
03 - Gently fold each beef slice into geometric shapes such as triangles, squares, or origami fans, securing edges with chive stems or cocktail picks if necessary.
04 - Place folded beef pieces atop a bed of baby arugula arranged on a serving platter.
05 - Sprinkle toasted sesame seeds, chopped chives, and shaved Parmesan evenly over the arranged beef.
06 - Drizzle remaining marinade over the appetizer immediately before serving to enhance flavor.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when you actually just spent 25 minutes with a knife and some elegance.
  • No cooking required means your kitchen stays cool and your anxiety stays lower.
  • Everyone will ask how you made it so perfectly folded, and you get to smile mysteriously.
02 -
  • The beef absolutely must be cold and thin when you start folding, or it becomes impossible to work with—take it straight from the fridge and you'll thank yourself.
  • Folding slowly and with dry hands makes everything easier; wet hands make the delicate slices slip and tear, which I learned the hard way.
03 -
  • Buy your beef from a butcher you trust and ask them to slice it paper-thin; that single request changes everything about how easy the folding becomes.
  • Toast your sesame seeds in a dry pan for exactly two minutes, let them cool, and store them in a container until you need them—the aroma makes every fold feel more intentional.
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