Origami Fold Beef Appetizer (Printable)

Delicate beef slices folded artfully, accented with arugula, sesame seeds, chives, and shaved Parmesan.

# 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 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 - 1.8 tbsp shaved Parmesan cheese

# Cooking Steps:

01 - Whisk together olive oil, soy sauce, lemon juice, Dijon mustard, black pepper, and sea salt in a small bowl until combined.
02 - Lay beef slices flat on a clean surface and brush lightly with the marinade, reserving some for final drizzling.
03 - Carefully fold each beef slice into geometric forms such as triangles, squares, or origami-style fans, applying gentle pressure to secure; use a chive stem or cocktail pick if necessary.
04 - Place folded beef pieces on a platter lined with baby arugula; sprinkle with toasted sesame seeds, chopped chives, and shaved Parmesan cheese.
05 - Drizzle remaining marinade over the arranged beef just before serving.

# Expert Tips:

01 -
  • It looks like you spent hours preparing when you actually spent twenty-five minutes.
  • No stove needed, which means your kitchen stays cool and calm while you create something restaurant-worthy.
  • The folding becomes almost meditative once you get the feel for it, and guests always ask how you learned to do this.
02 -
  • The beef needs to be genuinely thin; if it's even slightly thick, folding becomes frustrating and the pieces tear rather than crease gracefully.
  • Chill everything before assembling if you have time—cold beef holds its folds better and tastes fresher.
  • The marinade is just a light touch, not a soak; overdo it and the beef becomes mushy and loses its silky texture.
03 -
  • Ask your butcher to slice the beef paper-thin; they have the tools and know-how, and it saves you time and frustration.
  • If you're making these ahead, assemble everything except the final drizzle of marinade an hour or two before serving, cover with plastic wrap, and drizzle just before guests arrive so the presentation stays crisp.
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