Origami Fold Beef Appetizer (Print)

Thin slices of beef folded into geometric shapes, enhanced by zesty marinade and fresh garnishes for a unique bite.

# What You 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

# Directions:

01 - Whisk olive oil, soy sauce, lemon juice, Dijon mustard, black pepper, and sea salt in a small bowl to create the marinade.
02 - Place beef slices flat on a clean surface and brush lightly with marinade, reserving some for later use.
03 - Gently fold each beef slice into geometric shapes such as triangles, squares, or origami-style fans, using gentle pressure to hold shapes. Secure with chive stems or cocktail picks if 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 beef folds.
06 - Drizzle reserved marinade over the arranged appetizer just before serving.

# Helpful Hints:

01 -
  • It looks like edible art but tastes even better than it looks, with that perfect salty-tangy punch in every fold.
  • Zero cooking required means you can make it while your guests are arriving, and it actually gets better as the flavors meld.
  • The texture contrast—tender beef, crispy sesame, peppery arugula—keeps you reaching for another one.
02 -
  • If your beef is too warm or at room temperature, the marinade will help it stay tender, but cold beef from the fridge takes the marinade better and holds its shape more confidently through folding.
  • Don't underestimate how much a small cocktail pick or even a toothpick can save you if a fold feels unstable—there's no shame in it, and your guests will never know.
  • The arugula isn't just decoration; it's flavor insurance that keeps the plate from feeling one-dimensional and gives you a peppery contrast to the rich, savory beef.
03 -
  • Ask your butcher to slice the beef on their machine—it's free, it's faster, and it's more consistently thin than any knife in your home kitchen, which makes folding dramatically easier.
  • Keep everything as cold as possible until the moment before serving because cold beef holds its shape better and the flavors feel crisper and more defined when they hit your palate.
  • Make the marinade first and let it sit for a few minutes before using it; the flavors meld and taste more cohesive than if you brush it on immediately after whisking.
Go back