Origami Fold Beef Appetizer (Printer view)

Thin beef slices shaped intricately, dressed with bright marinade and fresh garnishes for a striking starter.

# 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 soy sauce (gluten-free if needed)
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

# Directions:

01 - Whisk together olive oil, soy sauce, lemon juice, Dijon mustard, black pepper, and sea salt in a small bowl.
02 - Lay beef slices flat on a clean surface and brush lightly with the marinade, reserving some for drizzling.
03 - Carefully fold each slice into geometric shapes such as triangles, squares, or origami fans, applying gentle pressure; secure folds with chive stems or cocktail picks if needed.
04 - Place folded beef pieces on a platter lined with baby arugula.
05 - Sprinkle toasted sesame seeds, chopped chives, and shaved Parmesan over the beef.
06 - Drizzle remaining marinade over the arranged beef just before serving.

# Expert Suggestions:

01 -
  • It looks like you spent way more effort than you actually did.
  • Raw beef means zero cooking stress, just pure preparation and presentation.
  • The geometric folds give you something satisfying to do with your hands.
02 -
  • Thin beef can fall apart if your knife isn't sharp—honestly, this is the one place where you need to invest the effort in a good blade or ask your butcher to slice it for you.
  • The folds hold better if the beef is slightly cold when you work with it, so pull it from the fridge just before you start folding.
03 -
  • If you can't find beef carpaccio, ask your butcher for the thinnest possible slices of a premium roast beef—they'll often do this willingly and free of charge if you build a relationship with them.
  • The quality of the olive oil matters more in this dish than almost any other element because there's nothing to hide it behind—use something you genuinely love.
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