Origami Fold Beef Delight (Printable)

Intricately folded thin beef slices dressed in a zesty marinade, garnished with arugula and Parmesan.

# 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 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 oz shaved Parmesan cheese

# Method:

01 - Whisk together olive oil, gluten-free soy sauce, lemon juice, Dijon mustard, black pepper, and sea salt in a small bowl to form the marinade.
02 - Lay beef slices flat on a clean surface and lightly brush with marinade, reserving a portion for finishing.
03 - Gently fold each beef slice into geometric shapes such as triangles, squares, or origami-style fans. Secure shapes with chive stems or cocktail picks if needed.
04 - Place folded beef on a platter lined with baby arugula.
05 - Sprinkle toasted sesame seeds, chopped chives, and shaved Parmesan evenly over the beef.
06 - Drizzle remaining marinade over the arranged beef just before serving.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but the actual hands-on time is barely half an hour.
  • Raw beef carpaccio means no cooking stress, just pure precision and creativity with your hands.
  • The origami folds turn an elegant ingredient into something Instagram would envy, but it tastes effortlessly refined.
02 -
  • Thin-sliced beef can tear if you fold it when it's too warm; keep everything cold and work quickly so condensation doesn't make the surface slippery.
  • The folds don't need to be perfect; a slightly imperfect geometric shape actually looks more handmade and intentional than something too precise.
  • Don't assemble this more than 15 minutes before serving, or the arugula underneath will start to wilt from the marinade's moisture.
03 -
  • Chill your serving platter in the fridge for ten minutes before arranging the beef; cold surfaces keep everything fresher longer.
  • If you have access to a mandoline and are confident with it, you can slice your own beef even thinner than most butchers can manage, though a sharp knife in steady hands is safer and honestly just as good.
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