Origami Fold Beef (Print)

Thinly sliced beef folded into elegant shapes with sesame, herbs, and Parmesan accents.

# Components:

→ 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, black pepper, and sea salt in a small bowl.
02 - Lay beef slices flat on a clean surface and brush lightly with marinade, reserving some for later drizzling.
03 - Fold each slice into geometric shapes such as triangles, squares, or fans using gentle pressure; secure with chive stems or cocktail picks if necessary.
04 - Place folded beef on a serving platter lined with baby arugula.
05 - Sprinkle with toasted sesame seeds, chopped chives, and shaved Parmesan cheese.
06 - Drizzle remaining marinade over the dish just before serving.

# Expert Advice:

01 -
  • Zero cooking required, which means you can make this while everything else is still happening in the kitchen.
  • The marinated beef stays tender and silky, and those geometric folds catch light in a way that makes guests lean in closer before they even taste it.
  • Naturally gluten-free when you choose the right soy sauce, so it works for more people at the table.
02 -
  • Overworking the beef when you fold it will make it tear and fall apart, so treat it like you're handling something precious—because you are.
  • The cold is your friend here, so keep everything refrigerated until the absolute last moment before serving, and work quickly so the beef doesn't warm up and lose its tender texture.
03 -
  • Use a pastry brush with soft bristles to apply the marinade so you don't accidentally tear the delicate beef while flavoring it.
  • If you're making this ahead, assemble it no more than an hour before serving and keep it on a chilled platter so the geometry stays crisp.
Back