Origami Fold Beef Delight (Printable Version)

Delicate beef slices folded and garnished with arugula, sesame seeds, chives, and Parmesan cheese.

# 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 - 1.75 oz shaved Parmesan cheese

# Directions:

01 - Whisk together olive oil, soy sauce, lemon juice, Dijon mustard, ground black pepper, and sea salt in a small bowl.
02 - Lay beef slices flat on a clean surface and brush them lightly with the marinade, reserving some for drizzling.
03 - Carefully fold each beef slice into geometric shapes like triangles, squares, or fans, securing with chive stems or cocktail picks if necessary.
04 - Place the folded beef onto a serving platter lined with baby arugula.
05 - Sprinkle toasted sesame seeds, chopped chives, and shaved Parmesan cheese over the arranged beef.
06 - Drizzle the reserved marinade over the garnished beef immediately before serving.

# Expert Tips:

01 -
  • They look so intricate that guests always assume you spent way more time than you actually did.
  • Raw beef means zero cooking stress—just assembly, presentation, and confidence.
  • The folding forces you to slow down and actually taste what you're making, which is rare with appetizers.
02 -
  • If your beef tears while folding, it's usually because it's either too cold (let it sit at room temperature for a few minutes) or you're applying too much pressure—fold gently and trust that the geometry will hold.
  • The marinade must sit on the beef for at least five minutes to penetrate; don't rush to fold immediately after brushing or the flavors won't land.
03 -
  • Prep everything except the actual folding ahead of time—your marinade, your garnishes, your platter lined with arugula—so when guests arrive, you're just doing the final assembly, which takes five minutes and looks effortless.
  • Buy your beef from a butcher counter where you can watch them slice it; that relationship and that specificity in thickness makes a measurable difference in how the folds behave.
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