Origami Fold Beef Appetizer (Print)

Thin beef slices folded into delicate shapes, dressed with bright marinade and topped with fresh garnishes.

# Ingredients:

→ 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

# Instructions:

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

# Pro Tips:

01 -
  • It looks like restaurant-quality plating but takes just 25 minutes with zero cooking required.
  • The folding becomes almost meditative once you get the rhythm, turning a simple appetizer into a mini art project.
02 -
  • Cold beef tears more easily than room-temperature beef, so let your slices sit out for 5 minutes before folding—it makes all the difference.
  • If the beef won't hold its shape, it's telling you the slices are too thick or the beef isn't quite cold enough; trust what it's showing you.
03 -
  • A sharp knife makes thin slicing cleaner than you'd think possible—dull blades tear the muscle fibers and make folding infinitely harder.
  • If you're nervous about the folding, practice with one slice first while nobody's watching; the second attempt is always smoother.
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