Origami Fold Beef Delight (Printer-friendly)

Thin beef slices folded into intricate shapes with savory marinade and fresh garnishes for a stylish dish.

# 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

# How to Make It:

01 - In a small bowl, whisk together olive oil, soy sauce, lemon juice, Dijon mustard, black pepper, and sea salt to create the marinade.
02 - Lay beef slices flat on a clean surface and brush lightly with the marinade, reserving some for later.
03 - Carefully fold each slice into geometric shapes such as triangles, squares, or origami-style fans, using gentle pressure to maintain form; secure with chive stems or cocktail picks if necessary.
04 - Place folded beef pieces on a platter lined with baby arugula, then sprinkle with toasted sesame seeds, chopped chives, and shaved Parmesan cheese.
05 - Drizzle remaining marinade over the garnished beef just before serving.

# Expert Suggestions:

01 -
  • It looks like you spent all day preparing when really it takes less time than ordering takeout.
  • The marinade brings a tangy umami punch that makes people ask what that incredible flavor is.
  • No cooking required means you can make this even on the hottest days without heating up the kitchen.
02 -
  • The beef will oxidize and lose its rosy color if you make this more than 30 minutes ahead, so save this for the final stretch before guests arrive.
  • If your folds won't hold, your beef wasn't thin enough or you're pressing too hard—use a cocktail pick or a long chive stem as an invisible helper that nobody will notice but that changes everything.
03 -
  • Buy your beef from the butcher counter and ask them to slice it for you—it's usually cheaper than pre-packaged and they'll slice it exactly as thin as you need.
  • The fold holds better if you use a thin long chive stem as an invisible anchor, threaded through if needed, that you remove just before serving.
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