Save I discovered this dish by accident one evening while arranging some thinly sliced beef on a cutting board, just playing around with how to present it differently for guests. My hands started folding the slices almost instinctively into little geometric shapes, and suddenly what began as a casual experiment became something genuinely striking to look at. When I finally plated it with that simple marinade and a scatter of seeds, everyone at the table stopped mid-conversation to admire it before tasting. That was the moment I realized presentation could be just as important as flavor, and that sometimes the best ideas come from having nothing planned at all.
The first time I made this for a dinner party, I was oddly nervous about serving raw beef to people who didn't know what they were getting into. But the moment someone took that first bite and tasted the soy-lemon marinade combined with the peppery arugula underneath, their eyes lit up in a way I hadn't expected. It became clear that the folding was just theater; the real magic was in how each element—the umami from the soy, the brightness of lemon, the earthiness of sesame—came together in one unexpected bite.
Ingredients
- Beef carpaccio or very thinly sliced roast beef (300 g): The quality of your beef is everything here; ask the butcher to slice it paper-thin so it folds without tearing, and keep it cold until the last moment.
- Extra virgin olive oil (2 tbsp): Use something you'd actually taste on bread, because you will taste it in every fold.
- Soy sauce, gluten-free if needed (1 tbsp): This brings the savory backbone that makes people wonder what that mysterious depth of flavor is.
- Lemon juice (2 tsp): Fresh lemon is non-negotiable; bottled juice will flatten everything.
- Dijon mustard (1 tsp): Just enough to add a subtle tang without announcing itself.
- Freshly ground black pepper (1/2 tsp): Grind it right before assembling so you capture that peppery bite.
- Sea salt (1/4 tsp): A light hand here since soy sauce already carries salt.
- Baby arugula (40 g): The peppery backdrop that echoes the black pepper in the marinade.
- Toasted sesame seeds (2 tbsp): Toasting them yourself changes everything; store-bought toasted seeds lose their nuttiness over time.
- Finely chopped chives (1 tbsp): A fresh onion note that brightens the entire bite.
- Shaved Parmesan cheese (50 g): Use a vegetable peeler on a hard wedge for ribbons that feel luxurious.
Instructions
- Make your marinade:
- Whisk together the olive oil, soy sauce, lemon juice, mustard, pepper, and salt in a small bowl until it feels balanced on your tongue—not too salty, not too sharp. Set aside about a tablespoon to drizzle at the very end.
- Prepare the beef:
- Lay your beef slices on a clean, cool surface (a marble board is nice if you have one, but any cutting board works). Using a pastry brush, give each slice a light, gentle coat of marinade; the beef should glisten, not swim in liquid.
- Fold into geometry:
- This is where your patience pays off. Fold each slice slowly into triangles, squares, or fan shapes—whatever speaks to you. The beef is delicate, so use a chive stem or a thin cocktail pick to hold the folds if they want to spring open, but let the folds do the work first before resorting to support.
- Build the base:
- Scatter the baby arugula across your serving platter so it creates a bed that props up and cradles each folded piece of beef.
- Layer on the textures:
- Sprinkle the toasted sesame seeds, chopped chives, and Parmesan ribbons over and around the folded beef. This is where the dish comes alive visually and texturally.
- Final drizzle:
- Just before people eat—not a moment before—drizzle that reserved marinade over everything. This final moisture activates all the flavors at once.
Save There's something almost meditative about folding each piece of beef by hand, knowing that each fold is a tiny moment of intention before the dish hits the table. It reminded me why cooking for other people matters—not because of complexity, but because someone took time to make something beautiful just for them.
Choosing Your Beef
Ask your butcher to slice the beef paper-thin, and mention it's for carpaccio so they understand you need it nearly transparent. If they can't help, frozen beef thawed just enough to slice thin works in a pinch. The beef should be high quality because there's nowhere to hide when it's this exposed.
The Art of Folding
Folding isn't about perfection; it's about creating pockets of air and surface area that catch the marinade and garnishes. Triangles are the easiest fold to hold, but fans and tiny squares look more impressive and are surprisingly forgiving once you understand that slight asymmetry reads as intentional. The chive stems aren't cheating—they're a tool, like a cooking twine.
Make It Your Own
Once you understand the method, this appetizer becomes a canvas for whatever flavors call to you. The base of thin protein, marinade, and garnish stays the same, but the story changes with each variation.
- Swap the beef for thinly sliced tuna or salmon if you want to go in a pescatarian direction, and adjust the soy marinade with a touch of wasabi for heat.
- Add a drop or two of truffle oil to the marinade if you're feeling luxurious, but remember a little goes an impossibly long way.
- Serve alongside thin crisps, toasted baguette, or rice crackers so people can build little bites if they prefer structure to the naked fold.
Save This dish asks for nothing more than attention and care, which somehow feels like the most generous gift you can give at a table. Serve it with something crisp to drink and watch the moment people realize how much beauty fits into one bite.
Recipe Guide
- → How do you fold the beef slices into shapes?
Lay the thin slices flat and gently fold them into triangles, squares, or fan-like shapes, using light pressure to hold them together. Cocktail picks or chive stems can secure the folds if needed.
- → Can I substitute the beef with another ingredient?
Yes, thinly sliced tuna or salmon can be used as alternatives to offer a pescatarian variation with similar folding techniques.
- → What marinade ingredients enhance the flavor?
The marinade combines extra virgin olive oil, gluten-free soy sauce, lemon juice, Dijon mustard, freshly ground black pepper, and sea salt to create a balanced tangy and savory taste.
- → What garnishes complement the folded beef?
Baby arugula adds a peppery freshness, toasted sesame seeds provide crunch and nuttiness, chopped chives bring mild onion notes, and shaved Parmesan adds a rich, salty finish.
- → Is this dish suitable for gluten-free diets?
Yes, as long as gluten-free soy sauce is used, the dish is suitable for those avoiding gluten.